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Cream Of Watercress Soup Recipe - Cooking Index

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Cream Of Watercress Soup

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
Courses: Soup
Serves: 4 people

Recipe Ingredients

3 tablespoons 45mlButter
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 45mlFlour
3 cups 711mlChicken stock or canned broth
1/2 cup 118mlHeavy cream
  Watercress leaves - for garnish

Recipe Instructions

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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