No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Green Onion And Watercress Soup With Cheese Croutons

This soup can be made easily in the workplace. Pack the bouillon cube, scallions, and watercress in an airtight container; stir in hot water when ready to serve. The croutons can be made ahead and packed separately.

  • Servings: 2
Green Onion And Watercress Soup With Cheese Croutons

Source: Martha Stewart Living, November 2005


  • 1 slice multigrain bread, cut into 1/2-inch cubes
  • 1/2 ounce (about 1/2 cup) Gruyere cheese, coarsely grated
  • 1 cube low-sodium vegetable bouillon
  • 2 scallions, finely chopped
  • 1 cup (2 ounces) coarsely chopped watercress, toughest stems discarded
  • 1/4 teaspoon coarse salt


  1. Preheat oven to 375 degrees. Toss bread cubes with cheese on a rimmed baking sheet. Bake until cheese has melted and bread is lightly crisp, about 10 minutes. Let cool.

  2. Bring 2 cups water to a boil. Divide bouillon cube, scallions, watercress, and salt between 2 mugs. Pour 1 cup boiling water into each; stir to dissolve bouillon. Serve immediately with cheese croutons.

Reviews (0)

Related Topics