Watercress Soup Recipe
Watercress Soup with Watercress, Potatoes, Egg Yolk and Cream.
INGREDIENTS
1 lb (450g) Potatoes
1 Small Bunch of Watercress
1 Egg Yolk
2 tablespoons Cream
METHOD
Three quarters cook the potatoes, thickly sliced, in enough very slightly salted water to cover them, and then add the watercress well washed and chopped up, reserving a few whole leaves for garnish. Cook on until the potatoes are done, then rub the whole thing through a sieve (or blend). Thin down if necessary with a little water and simmering a while longer, seasoning with a little pepper.
Finish with the egg yolk beaten in the cream to thicken it. It is one of the best light soups there are, but you must be certain to use only water, as no flavoured liquid like stock should be allowed to interfere with the fresh taste of the watercress.
Serves 4.
Based on the Watercress Soup recipe in:
Britain's Favoured Recipes
by Ambrose Heath (Wolfe Publishing 1964).