Corn and Watercress Soup

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 garlic clove, minced
  • cup small onion rings
  • ¼ cup butter
  • cups fresh corn, cut off the cobs (3 or 4 ears)
  • teaspoons salt
  • ½ teaspoons sugar
  • 1 cup water
  • cups milk
  • 1 cup chopped watercress
  • 2 egg yolks, beaten
  • ½ cup heavy cream


    1. Sauté the garlic and onion rings in the butter in a saucepan for about three minutes, until transparent and limp. Add the corn, salt, sugar and water, and bring to a boil. Cover and cook for fifteen minutes.

    2. Add the milk and chopped watercress. Cover and cook for five minutes longer, but do not boil.

    3. Remove the mixture from the heat and put a small amount at a time through an electric blender or a coarse sieve, then blend in the egg yolks and cream. Return the mixture to the stove and heat only until hot. Serve garnished with additional watercress.