Watercress Soup

Oxmoor House
1 1/2 quarts


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1/2 cup finely chopped onion
3 tablespoons butter or margarine
4 cups chopped fresh watercress leaves and stems
1/2 teaspoon salt
3 tablespoons all-purpose flour
1 1/2 quarts chicken broth
2 egg yolks, lightly beaten
1/2 cup whipping cream


Sauté onion in butter in a small Dutch oven over medium heat 5 minutes or until tender. Stir in watercress and salt; cover and cook 5 minutes or until leaves are wilted and tender. Sprinkle flour over watercress; cook 3 minutes, stirring constantly. Stir in chicken broth; simmer 5 minutes.

Place 1 to 2 cups of watercress mixture in container of an electric blender; process until smooth. Transfer pureed mixture to a large saucepan. Repeat procedure with remaining watercress mixture.

Combine egg yolks and whipping cream in a small mixing bowl, mixing well; gradually add 1 cup pureed watercress mixture, stirring constantly. Gradually pour yolk mixture into remaining pureed watercress mixture, stirring well; cook over low heat 2 minutes or until thoroughly heated.

Ladle soup into individual serving bowls. Soup may be served warm or chilled.

Created date

February 2010