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Asparagus Cress Soup for 2

 Asparagus Cress Soup for 2
This refreshing soup from Teresa Lillycrop of Puslinch, Ontario puts peppery watercress in the spotlight! Serve it with bread for lunch or as a first course to a special meal.
2 ServingsPrep/Total Time: 30 min.


  • 1/4 cup chopped green onions
  • 4 teaspoons butter
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 1/2 pound fresh asparagus, cut into 1-inch pieces
  • 1/4 bunch watercress, stems removed (about 1/2 cup, lightly packed)
  • 1/2 cup half-and-half cream
  • 1/4 teaspoon salt
  • Dash white pepper
  • Dash cayenne pepper
  • Sour cream, optional


  • In a small saucepan, saute onions in butter until tender. Stir in
  • flour until blended; cook for 2 minutes or until golden brown.
  • Gradually stir in broth; bring to a boil. Add asparagus and
  • watercress. Reduce heat; cover and simmer for 5-7 minutes or until
  • asparagus is tender. Remove from the heat; cool slightly.
  • In a blender, process soup until smooth. Return to the pan. Stir in
  • the cream, salt and peppers; heat through (do not boil). Serve with
  • a dollop of sour cream if desired. Yield: 2 servings.
Nutritional Facts: 1 cup (prepared with reduced-sodium broth; calculated without sour cream) equals 188 calories,

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Asparagus Cress Soup for 2 (continued)

Nutritional Facts: 14 g fat (9 g saturated fat), 50 mg cholesterol, 678 mg sodium, 9 g carbohydrate, 1 g fiber, 6 g protein.