Cream Of Watercress With Grilled Shrimp

By: Andre
Region: Southeast
Soup Group: Cream-Based
Competing Against: New England Clam Chowder

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes


  • Potatoes-peeled,cooked,shredded - 3 cup(s)
  • Chicken stock - 4 cup(s)
  • Watercress - 2 cup(s)
  • Heavy cream - 1/2 cup(s)
  • Large grilled shrimp - 2 cup(s)
  • Fresh black pepper - 1/2 tsp

1. Pour potatoes,watercress and 1 cup stock in blender and puree until smooth.

2. In a 2 qt. pot, transfer watercress mix, add rest of stock, cream, mix, refrigerate or freeze 20 min

3. Divide soup in 4 soup bowls, fresh ground pepper top with shrimp.

4. Serve soup at room temperature.

I love this soup. It's easy, elegant, you can make it for a fancy dinner or a weeknight main course with a salad and crusty bread.
Watercress is not always available, but it's worth the wait for its distinctive bite and unique flavor.

Posted February 15th, 2013