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Potage Creme de Cresson (Cream of Watercress Soup)














Trans-fat Free


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


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.


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

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Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 30778% of calories 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?


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