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Asparagus Cress Soup

 Asparagus Cress Soup
Here's a refreshing soup that combines two spring treats—asparagus and watercress. Serve it as the first course to a special meal with family or friends.
6 ServingsPrep/Total Time: 30 min.


  • 3/4 cup chopped green onions
  • 1/4 cup butter, cubed
  • 3 tablespoons all-purpose flour
  • 2-1/2 cups chicken broth
  • 1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 bunch watercress, stems removed (about 1 cup, lightly packed)
  • 1-1/2 cups half-and-half cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
  • Sour cream


  • In a large saucepan, saute onion in butter 3-4 minutes or until soft.
  • Stir in flour to form a smooth paste. Cook for 2 minutes. Gradually
  • stir in broth and bring to a boil. Add asparagus and watercress;
  • cover and simmer 5-7 minutes or until vegetables are tender. Cool.
  • In a blender, process soup in batches until smooth. Return all to
  • pan; stir in cream. Heat on low until cooked through (do not boil).
  • Season with the salt, white pepper and cayenne. Serve with a dollop
  • of sour cream.

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Asparagus Cress Soup (continued)

Directions (continued)

  • Yield: 6 servings.
Nutritional Facts: 1 serving (1 cup) equals 186 calories, 14 g fat (9 g saturated fat), 50 mg cholesterol, 802 mg sodium, 9 g carbohydrate, 1 g fiber, 5 g protein.