Watercress, Spinach and Oyster Soup | CUESA

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Returns March 11, 2021 | SF

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 growing thriving communities through the power and joy of local food. Learn More »