Watercress Soup

From Favorite New England Recipes

Soups, Stews, Chowders Recipes | Vegetables Recipes

Yield: Serves 6

This lovely bright green soup is as refreshing to look at as it is to taste.

• 1 small onion
• 1 potato, sliced
• 1 bunch watercress
• 1 big sprig parsley
• 1 big sprig dill
• 2 cups chicken broth
• 1 egg, or 2 egg yolks
• 1 cup heavy cream

Cook the onion and potato slowly in butter until a little soft, but not brown. Add water to cover, about 1/2 cup, and cook until very soft. Mix with the chopped greens, the broth, egg, and half of the cream, then purée in the blender until light and frothy. Serve hot or iced, garnished with the remaining cream, whipped and salted, and a small sprig of watercress. Cheese sticks are a nice accompaniment.

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