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Watercress Soup

Ingredients
  Watercress 1 1⁄4 Bunch (125 gm) (1 Large Bunch)
  Potatoes 1 Kilogram, peeled and sliced
  Chicken stock/Water and chicken stock cubes 2 1⁄2 Liter
  Egg yolks 4
  Cream 155 Milliliter
  Croutons 1 Cup (16 tbs) (For Serving)
  Salt To Taste
  Pepper To Taste
Directions

Discard any bruised leaves and stalks from watercress, wash in cold water and shake off excess water.
Chop watercress finely and place in a large saucepan with potatoes and chicken stock, cover and bring to the boil, reduce heat and simmer for 2 hours.
Press through a coarse sieve, return to pan, add salt and pepper to taste and reheat for 10 minutes.
Drop egg yolks into warmed soup tureen, whisk quickly with a fork, add warmed cream and whisk to combine with egg yolks.
Pour hot soup into tureen gradually, stirring until smooth.
Taste and adjust seasoning if necessary.
Serve hot with croutons.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Watercress
Interest: 
Healthy

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2565 Calories from Fat 500

% Daily Value*

Total Fat 54 g83.7%

Saturated Fat 20 g99.8%

Trans Fat 0 g

Cholesterol 826.3 mg275.4%

Sodium 4604.9 mg191.9%

Total Carbohydrates 419 g139.5%

Dietary Fiber 24.2 g96.8%

Sugars 102.6 g

Protein 105 g209.3%

Vitamin A 104.5% Vitamin C 426.3%

Calcium 77.3% Iron 89.8%

*Based on a 2000 Calorie diet

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Watercress Soup Recipe