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Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1 small onion, diced
• 4 cloves garlic, minced
• 4 cups reduced-sodium beef broth or vegetable broth, divided
• 3 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 8 cups chopped watercress, any tough stems removed, plus 1/2 cup leaves for garnish
• 2 tablespoons shredded fresh horseradish (see Note) or prepared horseradish, or to taste
• 1/2 cup half-and-half
• Freshly ground pepper to taste
• 2 slices day-old sourdough bread, crusts removed, finely chopped
• 2 tablespoons crumbled blue cheese (optional)

Description

Classic Steakhouse Flavors—horseradish, Watercress And Blue Cheese—are Combined In This Pureed Soup. The Spicy, Bold Flavor Of Watercress Pairs Well With The Rich Flavor Of Beef, So We Use Beef Broth As The Base For The Soup. Vegetable Broth Works, To

Eating Well