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| This
serves about six. As with any soup, it's best made with home
made stock. Apart from tasting really great, there's something
so sophisticated about watercress soup. |
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| 2
bunches of watercress |
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2
tbl. butter |
| 3
cups chicken stock |
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1
small leek, finely chopped |
| 1
1/2 tsp. salt |
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1/2
tsp. white pepper |
| 5/8
cup of light cream |
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Clean
the watercress thoroughly in cold running water and reserve
2 or 3 springs for garnish. Dry the watercress on paper towels
and chop the leaves finely.
In a medium sized saucepan, melt the butter over moderate heat.
When the foam subsides add the watercress and leek and cook
them for 5 minutes. Pour in the stock, add the salt and pepper
and bring the liquid to the boil. Reduce the heat to low, cover
the pan, and simmer for 20 minutes.
Strain the liquid into a large pan, pressing down hard on the
cress and leek to push them through the strainer.
Add the cream, mixing to blend well. Place the pan over low
heat and heat the soup very gently until it is hot, but not
boiling. Taste it and add more salt and pepper if desired.
To serve, drizzle a bit of cream onto the soup in each bowl
and garnish with a sprig of watercress. |
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