watercress soup
A French soup I found in a cookbook called "Wild About Texas!" But it is still good!
No Image
prep time
20 Min
cook time
40 Min
method
Stove Top
yield
7 cups
Ingredients
- 1 clove garlic, minced
- 2 cups onion, chopped
- 1/4 cup butter, melted
- 4 cups baking potatoes, thinly sliced and peeled
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup water
- 1 bunch watercress
- 1 1/2 cups milk
- 1 1/2 cups water
- 2 - egg yolks, lightly beaten
- 1/2 cup half-and-half
How To Make watercress soup
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Step 1Saute 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.
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Step 2Finely chop watercress stems; coarsely chop the leaves.
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Step 3Add the stems and half the leaves, milk, and 1 1/2 cup water to the potato mixture; cover and simmer 15 minutes.
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Step 4Spoon the mixture into the container of an electric blender; process until smooth. Return the mixture to the saucepan; cook until thoroughly heated.
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Step 5Combine 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
French
Category:
Vegetable Soup
Keyword:
#watercress
Ingredient:
Potatoes
Method:
Stove Top
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