Cindy's Watercress Soup
  • 4-5 bunches fresh watercress, stems removed, and cleaned
  • 1/2 cup diced green onions or yellow onion diced or combo
  • 5 cups chicken stock
  •  3 slices lightly toasted white bread, crust removed
  • 4 TBS butter
  • 2 egg yolks
  • 3/4 cup cream
  • generous salt and pepper to taste
  • Melt 3TBS butter on bottom of soup pot
  • Add diced green onions and cook about 5 minutes til wilted
  •  Add half the water cress and saute til wilted about 5 minutes
  • Add bread
  • Add chicken stock and bring to a boil
  • Add remaining watercres to boiling soup (reserve a few fresh leaves for garnish)
  •  Pour soup into blender or food processor in batches and pulverize (be careful to leave some air to prevent soup from exploding)
  • Generously season with salt and pepper
  • Whisk together the egg yolks and cream
  • Return soup to pot and add 1 TBS butter and cream mixture
  • Heat til hot but do not boil
  • Serve, can garnish with fresh watercress leaves
Cindy's Watercress Soup
Serves:Serves 6
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