Cream Of Watercress Soup Recipe – a delicious recipe with onions, butter, bunches, salt, flour, chicken stock. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a heavy 2- to 3-quart saucepan, cook the onion in butter for 10 minutes, or until tender. Trim, wash, and dry the watercress, saving a few leaves for garnish. Add the leaves and tender stems to the onion. Sprinkle with salt. Cover and cook over medium-low heat for 5 to 10 minutes. Stir in the flour, cook for 5 minutes, add the boiling stock, and cook 5 minutes longer.
2
Puree the mixture in a food processor or blender or put through a food mill. Set aside, uncovered, until ready to serve.
3
To serve, reheat the soup to a simmer. Beat the egg yolks into the cream. Add the soup very slowly to the egg-cream mixture, whisking vigorously. Return the soup to the stove to heat but do not allow to simmer or the yolks will curdle. Season with salt and pepper. Immerse the reserved watercress leaves in boiling water for 30 seconds, shock in ice water, and use as garnish.
756
kcal
Calories
42
g
Fat
9
g
Carbs
83
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup minced onions, 2 tablespoons butter, 2 bunches watercress, 1/4 teaspoon salt, and more.
Yes, Cream Of Watercress Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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