Watercress Soup Recipe
- 1 medium-size all-purpose potato
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 bunches watercress (about 1 pound), leaves only
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 2 large egg yolks
- Salt and freshly ground black pepper
- Place the potato in a pot and cover with water by several inches. Turn the heat to medium-high and once the water comes to a boil, after about 15 minutes, reduce the heat to medium and cook until easily pierced by a skewer, about another 20 minutes. Drain, peel, and set aside.
- Blend the cream and egg yolks in the pot or casserole and then add the soup. Cook over low heat, seasoning with salt and pepper, until hot, about 10 minutes, without ever letting it come to an even near boil. Serve hot.
potato, unsalted butter, onion, bunches, vegetable, heavy cream, egg yolks, salt
Taken from www.seriouseats.com/recipes/2010/01/watercress-soup-potage-au-cresson-recipe.html (may not work)