Cream Of Watercress Soup Recipe
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Ingredients
1 bunch watercress
2 cups chicken stock or canned chicken broth
2 tablespoons butter
2 medium potatoes, thinly sliced
2 cups milk
1 cup whipping cream
1/4 cup water
Salt and white pepper
Directions
Reserve a few watercress leaves for garnish.
Chop the rest of the watercress coarsely.
Melt the butter in a heavy saucepan.
Add the watercress, potatoes, and water.
Simmer, covered, over low heat for 20 minutes.
Add the chicken stock and milk.
Bring to a boil, reduce the heat, and simmer, covered, for 20 minutes.
Puree the soup in a food processor or blender.
Return to the heat and add the cream.
Do not boil.
Add salt and white pepper to taste.
Garnish with the reserved watercress leaves.
Chop the rest of the watercress coarsely.
Melt the butter in a heavy saucepan.
Add the watercress, potatoes, and water.
Simmer, covered, over low heat for 20 minutes.
Add the chicken stock and milk.
Bring to a boil, reduce the heat, and simmer, covered, for 20 minutes.
Puree the soup in a food processor or blender.
Return to the heat and add the cream.
Do not boil.
Add salt and white pepper to taste.
Garnish with the reserved watercress leaves.
