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Watercress Soup and Ham Biscuits

Watercress Soup and Ham Biscuits
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Serves 4| Hands-On Time: | Total Time:



  1. Slice each leek in half lengthwise, and each half into ½-inch-thick half-moons. Place in a large bowl of cold water and swish. Drain and pat dry.
  2. Melt the butter in a large saucepan over medium heat. Add the leeks and cook for 3 minutes.
  3. Add the potatoes, wine, and broth and bring to a boil.
  4. Reduce heat, cover partially, and simmer until the potatoes are tender, about 15 minutes.
  5. Remove from heat. Add 1 teaspoon salt, ¼ teaspoon pepper, and the watercress. Stir until the watercress wilts.
  6. Meanwhile, slice the biscuits in half. Place the ham on the bottoms and sandwich with the tops. Ladle the soup into bowls. Serve with the ham biscuits.
By June, 2006

Nutritional Information

  • Per Serving
  • Calories 423Calories From Fat 305
  • Sugar 3g
  • Fat 14g
  • Sat Fat 5g
  • Cholesterol 28mg
  • Sodium 1202mg
  • Carbohydrate 54g
  • Fiber 4g
  • Sugar 3g
  • Protein 17g
What does this mean? See Nutrition 101 .

Quick Tip

The soup can be refrigerated for up to 3 days or freeze for up to 3 months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.