Watercress Soup

One of our British customers has given us fabulous ideas for watercress.  One website she suggested was watercress.co.uk   A friend of hers wrote a cookbook, The Ballymaloe Cookbook.  In it is a perfect watercress soup recipe.  We have made it -- eaten it both hot & cold.  We have used the traditional cress:

And, the upland cress variety:

The upland has a much more peppery taste & I would suggest it for this recipe.

Watercress Soup

2 oz butter (1/2 stick)

1 cup chopped onions

1 cup chopped potato

5 cups chopped watercress

2-1/2 cups water

2-1/2 cups creamy milk

1 egg yolk

1 tbsp thick cream

salt & pepper

Melt butter in a heavy saucepan.  When it foams add potatoes & onions & turn them until well coated.  Sprinkle with salt & pepper.  cover & sweat on a gentle heat for 10 minutes.  Add the watercress, water & milk.  Boil until soft.  Liquidize (we put ours in a food processor).  Do not overcook or vegetables will lose their flavor.  Beat in the thick cream mixed with the egg yolk just before serving.  It must not boil again, or the yolk will curdle.  Garnish: a spoon of whipped cream & a watercress leaf.

NOTE:  In the summer, the soup is super chilled!