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Watercress Soup

• 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)

Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add onion and garlic and cook, stirring often, until the vegetables start to soften and brown, 3 to 5 minutes. Meanwhile, whisk 1 cup broth and flour in a small bowl until completely smooth. Set aside. Add the remaining 3 cups broth and salt to the pot and bring to a boil. Reduce heat to maintain a simmer and cook, stirring often, until the onion is very tender, about 5 minutes.

Stir chopped watercress into the pot and cook, stirring often, until tender, about 5 minutes. Stirring constantly, add the flour mixture and horseradish. Bring to a simmer and cook until thickened, 1 to 3 minutes.

Puree the soup in a blender in batches until smooth. (Use caution when pureeing hot liquids.) Return to the pot, stir in half-and-half and season with pepper; keep warm.

Heat the remaining 1 tablespoon oil in a medium skillet over medium-low heat. Add breadcrumbs and cook, stirring often, until golden and crispy, 3 to 5 minutes.

Ladle soup into 4 bowls. Garnish with the breadcrumbs, watercress leaves and blue cheese, if desired

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