Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Onion; minced |
| 2 tablespoons | Butter |
| 1 cup | Chopped watercress (about 2 bunches) |
| 1 tablespoon | Flour |
| 3 cups | Hot chicken bouillon |
| 2 cups | Hot milk |
| \N \N | Salt and pepper |
| 1 \N | Egg yolk (up to) |
| ¾ cup | Whipping cream |
Saute onion in melted butter over low heat until golden but not brown. Add watercress leaves, cover and cook 5 minutes.
Stir in flour. Combine chicken bouillon and milk and stir into vegetables.
Simmer 15 minutes. Puree in electric blender or food processor. (NOTE: Soup does not have to be pureed, but many people prefer it that way.) Add salt and pepper to taste. Return to pan and reheat gently.
Beat egg yolk with cream. Stir into soup and leave over heat just until heated through. Serve in cups and garnish with a sprig of fresh watercress.
ARKANSAS GAZETTE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .