Main content

Cream of Watercress Soup


  • 1/4 cup minced green onion, or yellow onions

  • 3 Tb spoons of butter

  • 3-5 packed cups of fresh water-cress leaves and tender stems, washed & dried in a towel

  • ½ tsp of table salt

  • 3 Tb spoons of flour

  • 6 cups of boiling white stock or canned chicken broth

  • 2 large egg yolks

  • ½ cup whipping cream

  • 2 Tb spoons of softened butter


  • 1.

    Cook the onions slowly in the butter in a covered 2 ½ quart saucepan for 5-10 minutes, until tender but not browned.  Stir in the water-cress and salt, cover and cook for about 5 minutes, or until the leaves are wilted.  Sprinkle in the flour and stir over medium heat for about 3 minutes. 

  • 2.

    Off heat, beat in the boiling stock.  Simmer for 5 minutes, then puree through a food mill.  Return to saucepan and correct seasoning.  (If not to be served immediately, set aside un-covered.  Reheat to simmer before proceeding.)

  • 3.

    Blend the yolks and cream in a bowl.  Beat a cupful of hot soup in a thin stream.  Teurn soup to saucepan and stir over moderate heat for a minute or two to poach the egg yolks, but avoid bringing soup to simmer.  Off heat, stir in butter for enrichment, a tablespoon at a time


Origin: adapted from Julia Child's The Art of French Cooking.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings