Craig Claiborne

Cream of Watercress Soup

Preparation info

  • Four

    servings.
    • Difficulty

      Easy

Appears in
Craig Claiborne’s Kitchen Primer
Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

Ingredients

  • 2 cups fresh or canned chicken stock
  • 20 tender watercress stems
  • 3 tablespoons

Method

  1. Reserve ¾ cup of the chicken stock. Place the remainder in a saucepan or casserole and add the watercress stems. Bring to a boil and simmer for about 5 minutes.

  2. Blend the cornstarch with the reserved cold chicken stock and stir it into the boiling broth. Remo