|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|
|Croutons||1 Cup (16 tbs) (For Serving)|
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.
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