Chilled Watercress Soup With Light Cream Recipe
Ingredients
| Leeks | 2 | |
| Butter | 3 Tablespoon | |
| 2 medium potatoes, sliced thin | ||
| Chicken stock | 2 Cup (16 tbs) | |
| Watercress | 2 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Light cream | 2 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Sprigs of watercress | ||
Directions
Trim green and roots from leeks and slice thin.
Heat 3 tbsp.butter in large heavy saucepan.
Add leeks and cook gently, stirring, 5 minutes.
Add potatoes and chicken stock and simmer until potatoes are tender, about 20 minutes.
Discard large stems of watercress and chop remainder.
Heat 2 tbsp.butter in small skillet, add cress and cook gently 3 minutes, stirring constantly.
Add to leek-potato mixture along with sugar, salt and pepper.
Cover and simmer 10 minutes.
Press mixture through a sieve or food mill (or buzz in blender a little at a time) and return to saucepan.
Stir in cream.
Beat milk and egg yolk together lightly with a fork and stir in heat just to scalding point but do not boil.
Taste and add more salt and pepper if necessary.
Cool and chill well before serving.
Heat 3 tbsp.butter in large heavy saucepan.
Add leeks and cook gently, stirring, 5 minutes.
Add potatoes and chicken stock and simmer until potatoes are tender, about 20 minutes.
Discard large stems of watercress and chop remainder.
Heat 2 tbsp.butter in small skillet, add cress and cook gently 3 minutes, stirring constantly.
Add to leek-potato mixture along with sugar, salt and pepper.
Cover and simmer 10 minutes.
Press mixture through a sieve or food mill (or buzz in blender a little at a time) and return to saucepan.
Stir in cream.
Beat milk and egg yolk together lightly with a fork and stir in heat just to scalding point but do not boil.
Taste and add more salt and pepper if necessary.
Cool and chill well before serving.
Chef
