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Chilled Watercress Soup With Light Cream

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Ingredients
  Leeks 2
  Butter 3 Tablespoon
  Potatoes 2 Medium, sliced
  Chicken stock 2 Cup (32 tbs)
  Watercress 2 Cup (32 tbs), packed
  Butter 2 Tablespoon
  Sugar 2 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Light cream 2 Cup (32 tbs)
  Milk 1 Cup (16 tbs)
  Egg yolk 1
  Watercress sprig 1
Directions

Trim green and roots from leeks and slice thin.
Heat 3 tbsp.butter in large heavy saucepan.
Add leeks and cook gently, stirring, 5 minutes.
Add potatoes and chicken stock and simmer until potatoes are tender, about 20 minutes.
Discard large stems of watercress and chop remainder.
Heat 2 tbsp.butter in small skillet, add cress and cook gently 3 minutes, stirring constantly.
Add to leek-potato mixture along with sugar, salt and pepper.
Cover and simmer 10 minutes.
Press mixture through a sieve or food mill (or buzz in blender a little at a time) and return to saucepan.
Stir in cream.
Beat milk and egg yolk together lightly with a fork and stir in heat just to scalding point but do not boil.
Taste and add more salt and pepper if necessary.
Cool and chill well before serving.

Recipe Summary

Method: 
Boiled
Dish: 
Soup
Ingredient: 
Watercress

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