Watercress Soup Recipe
Ingredients
| Watercress 1 large bunch | ||
| Potatoes | 1 Kilogram, peeled | |
| Chicken stock or water and chicken stock cubes 2.5 litres | ||
| Egg yolks | 4 | |
| Cream | 155 Milliliter | |
| Croutons 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.
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.
Chef
