Cream of Watercress Soup

Preparation info
    • Difficulty

      Medium

Appears in

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 2 cups White Stock I., II., or III.
  • 2 bunches watercress.
  • 3 ta

Method

Cut finely leaves of watercress; cook five minutes in two tablespoons butter, add stock, and boil five minutes. Thicken with butter and flour cooked together, add salt and pepper. Just before serving, add milk and egg yolk, slightly beaten. Serve with slices of French bread, browned in oven.