Watercress Cream Soup (Potage Crème Cressoniere)

Ingredients

• 2 bunches watercress
• 2 oz. butter
• 1 lb. sieved potato
• 1 qt. white stock
• 1 gill cream
• Seasoning

Method

1. 1

   Pick and wash the cress carefully, then drain and chop it roughly, reserving a few good leaves to serve as a garnish.

2. 2

   Put the chopped cress into a saucepan with the butter and allow it to cook for a few minutes over the fire, without browning.

3. 3

   Then add the cooked and sieved potato and dilute gradually with the stock.

4. 4

   Simmer all together from 15 to 20 minutes and then rub through a hair sieve or tammy.

5. 5

   Return the soup to the saucepan to reheat, season to taste and add the cream.

6. 6

   Garnish with a few leaves of watercress, which have been boiled in salted water for 5 minutes.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 122. The excerpt below is the record exactly as published.

Watercress Cream Soup (Potage CrSme Cressoniere) 2 bunches watercress. 2 oz. butter. | lb. sieved potato. 1 qt. white stock. 1 gill cream. Seasoning

Cook this with the app: pantry check, scaling, and the assistant.