Name: Cream of Watercress Soup
Yield: 4 portions
Ingredients: 3 cups Chicken Stock; 1 medium-size potato, peeled and diced; Pinch of grated nutmeg, or to taste; 4 tablespoons (½ stick) unsalted butter; 2 cups finely chopped yellow onions; ½ cup minced shallots; 1 cup heavy cream; Cayenne pepper, to taste; Salt and freshly ground black pepper, to taste; 4 bunches of watercress

Preparation info

4
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This soup is rich but light, one of the few versions we know that tastes as fresh as watercress itself. It pairs wonderfully with Filet of Beef, with both served hot for an evening meal, or with the beef cold and sliced for lunch the next day.

Ingredients

4 tablespoons (½ stick) unsalted butter
2 cups finely chopped yellow onions

Method

Melt the butter in a large heavy pot over low heat. Add the onions and shallots and cook, covered, until tender and lightly colored, about 25 minutes.
Add the chicken stock and the potato, bring to a boil, reduce the heat, and simmer, partially covered, until the potato is very tender, about 20 minutes.
Meanwhile, remove the leaves and tender stems fr

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Ingredients

Method

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