- Recipes Home
- Interest Groups
Cream Of Watercress Soup Recipe
|Vegetable stock/Chicken stock||1 Quart|
|All purpose flour||6 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|French bread slices||6 , fried in butter (Adjust Quantity As Needed For Serving)|
Calories 313 Calories from Fat 121
% Daily Value*
Total Fat 14 g21.1%
Saturated Fat 7.9 g39.5%
Trans Fat 0 g
Cholesterol 99.8 mg
Sodium 656.8 mg27.4%
Total Carbohydrates 39 g12.9%
Dietary Fiber 2.6 g10.3%
Sugars 1.2 g
Protein 9 g18.2%
Vitamin A 49% Vitamin C 42.6%
Calcium 11.3% Iron 14.2%
*Based on a 2000 Calorie diet
1 Wash the watercress.
2 Drain well.
3 Take off all the leaves and their little stalks and discard all the thicker stalks.
4 Peel the shallots and chop very finely.
5 In a pan, heat the stock.
6 In another pan, heat the butter.
7 Add in the shallots and fry for 3 minutes without browning.
8 Add in the watercress and a pinch salt, stir well.
9 Cover with a tight fitting lid, and allow to sweat over gentle heat for 5 minutes, or until the watercress has turned dark and wilted.
10 Sift the flour into the saucepan and stir well over low heat for 1 minute.
11 Remove from the heat.
12 Using a balloon whisk or wooden spoon, blend in the boiling hot stock, adding gradually to avoid any lumps.
13 Return to the heat, cover, and simmer for another 5 minutes.
14 Turn off the heat.
15 Use a hand held electric beater to beat the soup until it is very smooth.
16 Just before serving the soup, reheat it to boiling point and remove from the heat.
17 In a small bowl, beat the egg yolks with the cream.
18 Whisk into the soup.
19 Place over very low heat and continue beating for 2 minutes as the soup thickens a little.
20 Do not allow to boil or else the eggs will curdle.
21 Remove from the heat, and add a little more salt.
22 Ladle the soup into heated soup bowls and serve.