Nutritional Info

Nutrition Facts

Serving Size 1 (220g)

Calories 95
Calories from Fat 64 (68%)
Amount Per Serving %DIV
Total Fat 7.2g 11%
Saturated Fat 4.7g 24%
Monounsaturated Fat 2.2g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 27.3mg 9%
Sodium 403.6mg 18%
Potassium 384.9mg 8%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Sugars 1.1g
Protein 4.3g 9%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
The banks of the River Test in Hampshire are famous for their abundant watercress, which is used in many local dishes. As its name suggests, this soup has a velvety texture and is a delicate pale green color.
Prep time
20 min
Cook time
25 min
Ready In
45 min


Serves Tool

Serves To:USMetric
1 Pound(lb)  carrots, sliced into 1/4 inch rounds
1 Bunch(bn)  watercress, chopped
2   medium potatoes, peeled and diced
2   large onions, chopped
5 Cup(c)  chicken stock
1 Cup(c)  heavy cream
1 Cup(c)  sweet sherry
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  black pepper, freshly ground, to taste


Put the carrots in a good sized saucepan with the watercress. Add the potatoes, onions and chicken stock. Cover and cook over moderate heat until the vegetables are tender. Remove from the heat and puree in a food processor or blender. Return the pureed soup to the saucepan. Add the cream and sherry, salt and pepper to taste. If the soup is too thick, add a little milk. Garnish with sprigs of watercress. Serve either hot or chilled.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Hampshire Cream Soup
Enter multiple addresses on separate lines or separate them with commas.