Watercress, Spinach and Oyster Soup | CUESA

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Watercress, Spinach and Oyster Soup


Tammy Huynh, Tamarine

Serves 4


1 ½ pints shucked oysters, liquid reserved
1 onion, chopped
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups water
½ pound spinach leaves
½ pound watercress
1 teaspoon sugar
Salt and pepper to taste
1 cup heavy cream
2 tablespoons chives, chopped
Chili oil


  1. Sauté onion in unsalted butter in a 4-6 quart stockpot for two minutes. Whisk in flour and cook for additional 1 minute. Add 3 cups of water and reserved oyster liquid to pot.

  2. Bring to boil then add spinach leaves, watercress and cook for additional 5 minutes.
  3. Season with salt, pepper and sugar. Add heavy cream and oysters and cook for another 2 minutes.
  4. Ladle into bowls and top with chopped chives and chili oil.


Photo by mswine.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »