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Asparagus Cress Soup for 2

Total Time

Prep/Total Time: 30 min.


2 servings

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.


  • 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


  1. In a small saucepan, saute onions in butter until tender. Stir in flour until blended; cook for 2 minutes or until golden brown.
  2. 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.
  3. 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.

Nutrition Facts

1 cup: 188 calories, 14g fat (9g saturated fat), 50mg cholesterol, 678mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 6g protein.

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