cream of watercress soup

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Cooking receipe to make cream of watercress soup under category General Recipes. You may find some video clips related to this receipe below.

cream of watercress soup

creme de cresson

600g watercress

120g potatoes

650ml boiling water

2 slices white bread (qv )

60g clarified butter


freshly ground white pepper

3 tbspns double cream

Wash the watercress in several changes of water. Remove the stalks and any yellow or withered leaves. Peel and wash the potatoes and cut them into small evensided cubes.

Sweat the watercress without fat in a saucepan set over high heat.

Pour in the boiling lightly salted water and add the potatoes.

As soon as the potatoes are cooked (on no account let them go mushy) puree the mixture in a blender or food processor then rub through a conical sieve.

Season to taste with salt and pepper and keep warm.

Cut the bread into 5mm cubes.

Heat the clarified butter in a frying pan and sautee the bread cubes over high heat until golden.

Drain the croutons and serve separately in a sauceboat.

Serve in a tureen or individual bowls or soup plates. Spoon the cream into the bowls and pour in the hot soup.

Decorate this soup with a few blanched watercress leaves just before serving.

Serves 4

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