Potage au Cresson

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take one pound of floury potatoes and cook them in salt water, also take a bundle of watercress, clean it, remove the stalks, chop the leaves and add them to the potatoes when these are about three-quarters cooked. Squeeze through a wire sieve and put back in the saucepan with a certain quantity of water: cook a few minutes more without bringing to the boil; then add a little cream, see that it is well seasoned, bind with the yolk of an egg in which you have stirred a little lemon juice, and add just before serving a few leaves of watercress and chervil cut fine. This refreshing soup, which must be the consistency of rather thin thick soup, is served with small croûtons of bread, fried perfectly crisp.