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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.

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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