Watercress Soup

Watercress Soup Food Recipe

Ingredients

1 bunch of watercress
4 medium potatoes
1 medium onion finely chopped
2 tablespoons butter
1 teaspoon vegetable oil
1 cup grated cheddar cheese
2 egg yolks
1 cup milk
1 litre water
salt and pepper to taste
sprig of watercress for serving
optional: fresh cream

Method

Peel the potatoes and cut in halves. Keep immersed in cold water to prevent discoloration. Wash the water cress and remove any soil and stringy bits, including roots. Cut the watercress in 2 cm lengths. Finely chop the onion.

Grate the cheddar cheese.

In 1 litre of water, boil the potato halves and the watercress until the potatoes are cooked and tender. Test with a fork for tenderness. Remove from heat. Drain the potato halves and watercress, but keep the water for use later.

In a deep sauce pan over medium high heat, big enough to contain the soup (1500 ml capacity minimum), add two tablespoons butter and 1 teaspoon vegetable oil. Allow to warm up until the butter starts sizzling. Cook the finely chopped onion until transparent. Add the cooked potato halves and the chopped watercress. Stir well into the butter / oil mixture. Allow to cook for 2-3 minutes. Stir constantly to avoid the potato halves and watercress from burning.

Meanwhile, mix the two egg yolks into 1 cup of milk.

Add the saved boil water to the potato halves and watercress. Stir well together. Allow to simmer for 5 - 10 minutes. Remove from heat. Add the grated cheese, egg yolks / milk mixture. Mix well together. Add salt and pepper to taste..

Blend the mixture in batches in an electric blender until the watercress soup is well blended and smooth.
Serve hot with a swirl of fresh cream (optional) and a sprig of watercress, with fresh crispy bread (French sticks).
Enjoy as an entrée for a formal dinner or just on its own.

 

Source : 

Madeleine's recipe : Watercress Soup

Discover more of Madeleine’s Mauritian cuisine in

‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philip