Watercress Soup Recipe

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Watercress Soup

Lynette !

By
@breezermom

A French soup I found in a cookbook called "Wild About Texas!" But it is still good!


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Serves:

7 cups

Prep:

20 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

1 clove
garlic, minced
2 c
onion, chopped
1/4 c
butter, melted
4 c
baking potatoes, thinly sliced and peeled
1 tsp
salt
1/4 tsp
black pepper
3/4 c
water
1 bunch
watercress
1 1/2 c
milk
1 1/2 c
water
2
egg yolks, lightly beaten
1/2 c
half-and-half

Directions Step-By-Step

1
Saute garlic and onion in melted butter in a large saucepan until tender. Stir in potato, salt, pepper, and 3/4 cup water. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until the potato is tender.
2
Finely chop watercress stems; coarsely chop the leaves.
3
Add the stems and half the leaves, milk, and 1 1/2 cup water to the potato mixture; cover and simmer 15 minutes.
4
Spoon the mixture into the container of an electric blender; process until smooth. Return the mixture to the saucepan; cook until thoroughly heated.
5
Combine the egg yolk and half and half; gradually add to the soup mixture, stirring constantly. Cook, stirring constantly, until slightly thickened. Sprinkle with the remaining half of the chopped watercress leaves.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Potatoes
Regional Style: French
Hashtag: #watercress