Name: Corn and Watercress Soup
Yield: 6 servings
Cuisine: United States
Ingredients: 1 cup water; 1½ cups milk; 1 garlic clove, minced; 1 cup chopped watercress; ½ cup heavy cream; 2 egg yolks, beaten; ½ teaspoons sugar; 1½ cups fresh corn, cut off the cobs (3 or 4 ears); ¼ cup butter; 1½ teaspoons salt; ⅓ cup small onion rings

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 garlic clove, minced
⅓ cup small onion rings
¼ cup butter

Method

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.
Add the milk and chopped watercress. Cover and cook for five minutes longer, but do not boil.
Remove the mixture from the heat

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Ingredients

Method

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