Soupe de cresson de fontaine et pommes de terre, oeuf de caille sur croûtons

Watercress & Potato Soup with Quail Egg Croûtons

Preparation info
  • Serve


    • Difficulty


    • Ready in

      55 min

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

During spring and summer, wild watercress can be found in abundance alongside streams and rivers. Young watercress leaves are softer and less bitter, so try to get these if you can. This soup has a deep, herb-green colour and a delicate, grassy flavour, and it is full of goodness. The key to keeping the colour is to cook it very gently and for a short time. The finished result should be smooth in texture, rich in colour and peppery in taste. For an extra special touch, serve with a poached