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Description
This soup makes a perfect starter course for an elegant holiday meal. Can be made 2 days ahead and refrigerated. Reheat gently to serve.
Ingredients
US|METRIC
10 SERVINGS
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Directions
- 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.
NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol30mg10% |
Sodium240mg10% |
Potassium330mg9% |
Protein7g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate10g3% |
Dietary Fiber<1g3% |
Sugars3g |
Vitamin A20% |
Vitamin C15% |
Calcium10% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.