Potage cressonière

Potage cressonière

Watercress soup

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
60g butter
1 garlic clove, chopped
1 onion, chopped
2 potatoes, thinly sliced
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
250ml water
1 bunch watercress
500ml milk
2 egg yolks
125ml cream

Method

  1. Heat butter in a large saucepan. Add garlic and onions and cook, covered, for about 5 minutes or until tender.
  2. Add potatoes, salt, pepper and water. Cover and bring to the boil. Reduce heat and simmer for 15 minutes or until potatoes are almost tender.
  3. Discard thick hairy stems from watercress. Cut remaining watercress stems into short lengths. Coarsely chop leaves. Add all the watercress stems, half the leaves and the milk to the potato mixture and continue cooking for 15 minutes.
  4. Purée watercress in a blender or food processor. Return to saucepan and reheat.
  5. Beat together egg yolks and cream. Add a ladle of hot soup, mix well, and stir into remaining soup. Cook gently, stirring constantly, until slightly thickened. Garnish with remaining watercress leaves and serve immediately.
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