Cream Of Watercress Soup Recipe - Cooking Index
Cream Of Watercress Soup Recipe - Cooking Index
French soups are justly renowned, with the repertoire ranging from the clearest consommes to the heartiest potages. The vast majority begins with a chicken, beef, or fish stock and features vegetables. Some, like the one above, are enriched with cream at the end.
Cuisine: French| 3 tablespoons | 45ml | Butter |
| 1 | Watercress leaves - (lg bunch) - rinsed, patted dry | |
| 1 | Red potato - peeled, sliced thin | |
| Salt - to taste | ||
| Black pepper, freshly ground - to taste | ||
| 3 tablespoons | 45ml | Flour |
| 3 cups | 711ml | Chicken stock or canned broth |
| 1/2 cup | 118ml | Heavy cream |
| Watercress leaves - for garnish |
In a saucepan over medium-low heat, melt the butter. Add the watercress, potato, and salt and pepper, and cook, covered with a buttered round of wax paper and the lid, for 15 minutes, stirring occasionally. Add the flour and cook, stirring, for 3 minutes. Add the stock, bring to a boil, and simmer, stirring occasionally, for 15 minutes.
In a food processor, puree the soup in batches and return it to the pan. Add the cream and salt and pepper, and cook over medium-low heat, stirring, until heated through. Serve in bowls, and garnish with the remaining watercress leaves. This recipe serves 4.
Source:
THE BEST OF FRANCE by Evie Righter with recipes by Georgia Downard (c) 1992 - Collins Publishers, San Francisco, CA - 96 pages - $14.95 - As reprinted in the May/Jun, 1993 issue of Cookbook Digest
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