Name: Watercress Soup
Yield: Makes 6 cups (1.5 l); 6 first-course servings
Cuisine: Chinese
Ingredients: 4 eggs, lightly beaten; 1½ cups (375 ml) heavy cream; 1 teaspoon freshly ground black pepper; 4 large bunches watercress, leaves and just enough of the stems to measure 2 quarts (360 g); 1 tablespoon kosher salt, or less if using commercial broth; 4 cups (1.5 l) Basic Chicken Stock or commercial chicken broth

Preparation info

Makes 6 cups 1.5 l ) ;
6
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This beautiful green soup with a peppery punch is elegant and should be silky smooth—no food processor, please. This is a good dinner party starter.

Ingredients

4 large bunches watercress, leaves and just enough of the stems to measure 2 quarts (360 g)

Method

In a medium saucepan, bring the watercress, stock, and salt to a boil. Lower the heat and simmer, stirring occasionally with a wooden spoon, for 13 to 15 minutes, or until the stems are soft.

In a blender, working in batches of no larger than 2 cups (500

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Watercress Soup

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