Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Potage Creme de Cresson (Cream of Watercress Soup)

StarStarStarStarHalf star

Your rating

Recipe

 

Yield

servings

Prep

5 min

Cook

35 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
¼ cups scallions, spring or green onions
or yellow onions chopped
Camera
3 tablespoons butter
Camera
3 packed watercress
fresh leaves and tender stems, washed and dried
* Camera
½ teaspoon salt
Camera
3 tablespoons all-purpose flour
Camera
5-1/2 cups chicken broth
Camera
2 large egg yolks
Camera
½ cup heavy whipping cream
Camera
1-2 tablespoons butter
softened
Camera

Ingredients

Amount Measure Ingredient Features
59 ml scallions, spring or green onions
or yellow onions chopped
Camera
45 ml butter
Camera
3 packed watercress
fresh leaves and tender stems, washed and dried
* Camera
2.5 ml salt
Camera
45 ml all-purpose flour
Camera
chicken broth
Camera
2 large egg yolks
Camera
118 ml heavy whipping cream
Camera
butter
softened
Camera

Directions

Cook the onions slowly in the butter in a covered saucepan for 5 to 10 minutes, until tender and transluscent but not browned.

Stir in the watercress and salt, cover, and cook slowly for about 5 minutes or until leaves are tender and wilted.

Sprinkle in flour and stir over moderate heat for 3 mins.

Off heat, beat in boiling stock. Simmer 5 mins., then purée through a food blender. Return to saucepan. If not served immediately, Set aside uncovered. Reheat to simmer before proceeding.

Blend yolks and cream in mixing bowl. Beat a cupful hot soup into them by driblets. Gradually beat the rest of soup in thin stream.

Return soup to saucepan and stir over moderate heat for 1 to 2 minutes to poach yolks, but do not bring soup to simmer. Off heat, stir in enrichment butter a tablespoon at a time.

Drop watercress for ½ min. in boiling water. Refresh in cold water and drain.

Pour soup into tureen or individual bowls and decorate with reserved watercress leaves.

NOTES:

If you want to serve soup cold, omit final butter enrichment and chill. If you want to use sorrel or spinach, follow the same steps, but cut the leaves into thin slices (chiffonade) and do not purée the soup.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 30778% from fat
 % Daily Value *
Total Fat 26g 41%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 180mg 60%
Sodium 606mg 25%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 13g
Vitamin A 20% Vitamin C 3%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe