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Chilled Watercress Soup With Light Cream

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  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

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2829 Calories from Fat 2005

% Daily Value*

Total Fat 228 g350.5%

Saturated Fat 138.8 g694%

Trans Fat 0 g

Cholesterol 916.2 mg305.4%

Sodium 3026.5 mg126.1%

Total Carbohydrates 169 g56.4%

Dietary Fiber 14.5 g58%

Sugars 47 g

Protein 47 g93.8%

Vitamin A 310.1% Vitamin C 243.6%

Calcium 98% Iron 67%

*Based on a 2000 Calorie diet


Chilled Watercress Soup With Light Cream Recipe