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Potage Crème de Cresson (Cream of Watercress Soup)

Potage Crème de Cresson (Cream of Watercress Soup) is built on Green Onions, Butter, Salt, Flour, and Whipping Cream. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

सामग्री

• 1/4 cup
• 3 tbsp
• 1/2 tsp
• 3 tbsp
• 1/2 cup

विधि (झलक)

1. 1

   Cook the onions slowly in the butter in a covered saucepan for 5 to 10 mins., until tender and transluscent but not browned.

2. 2

   Stir in the watercress & salt, cover, and cook slowly for about 5 mins. or until leaves are tender & wilted.

3. 3

   Blend yolks and cream in mixing bowl.

4. 4

   Beat a cupful hot soup into them by driblets.

5. 5

   Gradually beat the rest of soup in thin stream.

6. 6

   Return soup to saucepan and stir over moderate heat for 1-2 mins. to poach yolks, but do not bring soup to simmer.

7. 7

   Off heat, stir in enrichment butter a Tb at a time.

8. 8

   Pour soup into tureen or individual bowls and decorate with watercress leaves.

9. 9

   If you want to serve soup cold, omit final butter enrichment and chill.

10. 10

    If you want to use sorrel or spinach, follow the same steps, but cut the leaves into thin slices (chiffonade) and do not purée the soup.