Cream of Watercress Soup

2.5 LITRES

Ingredients

Watercress                                                               500 g

Butter                                                                       50 g

Chicken veloute                                                       625 ml

Chicken stock                                                          1 ltr

Cream                                                                      125 ml

Watercress leaves                                                     50 g

Egg                                                                          1

Salt

Method

  1. Wash, blanch and refresh the watercress.
  2. Drain thoroughly and cook in the butter. 
  3. Add the veloute and chicken stock and simmer for 8 minutes. 
  4. Pass the mixture through a fine sieve, reboil and adjust the seasoning. 
  5. Finish with a liaison of egg yolk and cream and garnish with individual watercress leaves boiled for 3 minutes in salted water.

 

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