Cream of Watercress Soup

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 cups White Stock I., II., or III.
  • 2 bunches watercress.
  • 3 tablespoons butter.
  • 2 tablespoons flour.
  • ½ cup milk.
  • Yolk 1 egg.
  • Salt.
  • Pepper.


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.