Chilled Watercress Soup With Light Cream
|Potatoes||2 Medium, sliced|
|Chicken stock||2 Cup (32 tbs)|
|Watercress||2 Cup (32 tbs), packed|
|Light cream||2 Cup (32 tbs)|
|Milk||1 Cup (16 tbs)|
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.