watercress soup

Categories: Soups, Posted by Sandy Bergsten

watercress soup


1 large onion, chopped

1 clove garlic, minced

1/3 cup butter

1 large potato, peeled and diced

salt and pepper to taste

4 cups chicken broth

2 bunches watercress, rinsed and divided

2 egg yolks

1/2 cup heavy cream



In a medium stockpot sauté the onion in the butter over medium heat until tender. Add the garlic and sauté for one minute more.

Add the potatoes, stir, season with salt and pepper. Add the chicken broth and simmer until potatoes are tender, about 10 minutes.

Chop 1 ½ bunches of watercress, reserve the rest for garnish. Add the chopped watercress and simmer for 15 minutes.

Carefully puree with a hand blender. Return the pot to low heat.

Combine the egg yolks with the heavy cream. CAREFULLY and SLOWLY add the cream/yolk mixture stirring constantly until the soup is slightly thickened.

Turn off the heat and continue to stir the soup occasionally until it begins to cool and is in no longer in danger of curdling.

Allow to reach room temp. Cover and refrigerate overnight and up to two days.

Serve chilled. Garnish with a sprig of watercress.


Serves 6


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