Watercress Soup

Potage de Cresson as it is called in Brittany is excellent served hot or cold. It is so easy to make and so tasty we often get asked by our students to include it in our cooking classes! Here is a nice recipe.

You will need:

4 tablespoons butter
1 small onion chopped
1 bunch of scallions chopped
2 tablespoons flour
2 medium potatoes peeled and sliced
2 quarts chicken stock
1 bunch of watercress chopped
1 egg yolk
1 cup double cream
salt, pepper and nutmeg

Method

Melt the butter in a saucepan; add the onions and scallions and sauté for a few minutes. Stir in the flour and add the potatoes. Stir in the stock a little at a time and and bring to the boil. Season with the salt pepper and nutmeg. Reduce heat and simmer for 15 minutes. Add the watercress keeping a few leaves to garnish. Simmer for 20 minutes. Remove from heat and purée in a blender. When ready to serve reheat the soup. Combine the egg yolk and cream. Remove the soup from the heat and stirr in the egg cream mixture. Add the minced watercress leaves as a garnish and serve.