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Ingredients
For 8 Serving(s)
cream-of-watercress-soup
- 1/2 c butter or margarine
- 1 1/2 c onion, chopped
- 6 T flour
- 9 c cleaned and chopped watercress leaves, packed
- 8 oz heavy cream
- 4 eggs (or egg replacer)
- 3 t lemon juice
- salt and pepper to taste
Cream of Watercress Soup Directions
- In a large pot, melt the butter and saute the onions until they begin to color. Stir in the flour to form a roux and lower the heat. Cook a few minutes, stirring constantly. Add the broth, stirring all the time, until the soup base begins to thicken. Add the watercress and simmer about 10 minutes. Puree the soup in a blender and return it to the pot. In a medium bowl, beat together the cream and eggs; beat in 2 cups of the hot soup. Stir this mixture back into the soup pot. Season with lemon juice, salt and pepper. Heat thoroughly, but do not boil. Garnish each boil with a watercress sprig if desired.