Cream of Watercress Soup

Preparation info

  • Difficulty


  • Four


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 2 cups fresh or canned chicken stock
  • 20 tender watercress stems
  • 3 tablespoons cornstarch
  • 1 cup heavy cream
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon lemon juice
  • 2 tablespoons cold butter
  • ¾ cup loosely packed watercress leaves


  1. Reserve ¾ cup of the chicken stock. Place the remainder in a saucepan or casserole and add the watercress stems. Bring to a boil and simmer for about 5 minutes.

  2. Blend the cornstarch with the reserved cold chicken stock and stir it into the boiling broth. Remove from the heat and blend in an electric blender. Add the cream and bring to a boil. Add salt and pepper to taste. Add the lemon juice and remove from the heat.

  3. Swirl in the cold butter and add the watercress leaves. Serve immediately.