Watercress Soup (Potage au Cresson)

Ingredients

• 2 bunches watercress
• 1 small bunch spring onions
• pt. haricot beans
• White pepper and salt
• 1 qt. cold water
• 1| oz. butter
• I table-sp. chopped parsley
• 1 or 2 table-sp. cream

Method

1. 1

   Soak the beans overnight in cold water.

2. 2

   Boil until soft, about 3 hours, then rub through a sieve and make up to 1 quart with boiling water.

3. 3

   Wash and shred the watercress and slice the onions.

4. 4

   Melt the butter, add the greens, and stew for about 10 minutes.

5. 5

   Pour in the haricot puree and simmer for 15 to 20 minutes.

6. 6

   Add cream, pepper, salt, and parsley just before serving.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 92. The excerpt below is the record exactly as published.

Watercress Soup (Potage au Cresson) 2 bunches watercress. 1 small bunch spring onions. \ pt. haricot beans. White pepper and salt. 1 qt. cold water. 1| oz. butter. I table-sp. chopped pars- ley. 1 or 2 table-sp. cream

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