Spiced Watercress Soup Recipe

The watercress soup is a lovely vegetable soup made with fresh watercress and mixed vegetables. Spiced with a hint of mace and herbed, the watercress soup is cooked in milk. Creamy and topped with buttered and fried croutons the watercress soup is quite delicious.

Ingredients

 
2 bunches fresh watercress
 
3 tablespoons butter
 
1 potato, sliced
 
1 small onion, finely chopped
 
1 tablespoon flour
 
3 cups Basic Chicken Stock or water
 
3 or 4 sprigs parsley
 
1 bay leaf
 
Salt and pepper
 
2 cups milk
 
1/4 teaspoon mace
 
Little green coloring (optional)
 
4 to 6 tablespoons cream
 
Watercress sprigs
 
Croutons

Directions

Wash and pick over watercress; discard yellow leaves.
Reserve enough green top-sprigs for garnish; chop remaining cress roughly.
Melt butter; cook potato and onion together 2 to 3 minutes.
Add chopped watercress; cook 3 to 4 minutes, stirring constantly to prevent browning.
Sprinkle in flour; blend well.
Add stock; blend together.
Bring to boil.
Add herbs and seasoning; reduce heat.
Simmer until potato is tender, about 20 minutes.
Remove bay leaf.
Put soup into electric blender or food processor; blend until smooth or put through fine food mill or sieve.
Return soup to pan; reheat gently.
At same time heat milk in separate pan.
When almost at boiling point, pour into watercress mixture; this makes texture of soup lighter and more delicate.
Adjust seasoning; add mace and a little green coloring if desired.

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