This soup makes a perfect starter course for an elegant holiday meal. Can be made 2 days ahead and refrigerated. Reheat gently to serve.


  • 6 cups chicken broth
  • 2 bunches watercress (OR parsley, trimmed and chopped)
  • 1/2 cup butter
  • 1/2 cup flour
  • 2 tablespoons horseradish
  • 2 cups milk
  • salt (to taste)
  • black pepper (to taste)


  1. In large saucepan bring broth and watercress to a boil, cover, lower heat and simmer 10 minutes. Drain watercress from broth and puree in blender or food processor, add back to broth. Melt butter in another large saucepan; whisk in flour, add broth mixture. Cook and stir over medium heat until hot and thick. Stir in horseradish, milk, salt and pepper. Heat through. Garnish with a dusting of paprika or minced roasted red pepper.
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