Cream Of Watercress Soup

Name: Cream Of Watercress Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: World
Ingredients: 1 5 cups Poultry Stock, Chicken Broth, or other light stock or broth; 3 tablespoons white rice; 1 medium bunch watercress or purslane (about 7 ounces), minced in a food processor; ½ cup heavy cream, half-and-half, or milk; 3 egg yolks; Salt and black or white pepper

10m Prep Time
30m Cook Time
40m Ready In

Cuisine : World
Course : Soup

About 6 cups; 4 servings Any flavorful green can be used here, like sorrel, orach, or arugula.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(4 servings) Units:

As Written US Metric

Show sub-recipe ingredients

1 5 cups Poultry Stock, Chicken Broth, or other light stock or broth (opens in new tab)
- 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet
- 1 unpeeled onion, coarsely chopped
- 1 carrot, coarsely chopped
- 1 celery rib, coarsely chopped
- 3 or 4 sprigs parsley
- 2 or 3 sprigs thyme
- 1 bay leaf
- (1 teaspoon dried fenugreek leaves)
- ¼ teaspoon white or black peppercorns
- (2 whole cloves)
- Cold water to cover
Sub-recipe steps
1. Combine in a stockpot: 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet; 1 unpeeled onion, coarsely chopped; 1 carrot, coarsely chopped; 1 celery rib, coarsely chopped; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; (1 teaspoon dried fenugreek leaves); ¼ teaspoon white or black peppercorns; (2 whole cloves)
2. Add: Cold water to cover
3. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 4 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.
3 tablespoons white rice
1 medium bunch watercress or purslane (about 7 ounces), minced in a food processor
½ cup heavy cream, half-and-half, or milk
3 egg yolks
Salt and black or white pepper

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

1 5 cups Poultry Stock, Chicken Broth, or other light stock or broth
3 tablespoons white rice
1 medium bunch watercress or purslane (about 7 ounces), minced in a food processor
½ cup heavy cream, half-and-half, or milk
3 egg yolks
Salt and black or white pepper

Let's Cook

Step 1.

Bring to a boil in a soup pot: 5 cups Poultry Stock, Chicken Broth, or other light stock or broth; 3 tablespoons white rice
Step 2.

Reduce the heat to a simmer, partially cover, and cook until the rice is very tender, about 20 minutes. Stir in: 1 medium bunch watercress or purslane (about 7 ounces), minced in a food processor; ½ cup heavy cream, half-and-half, or milk
Step 3.

Simmer the soup about 5 minutes; do not boil. In small bowl, beat together: 3 egg yolks
Step 4.

Stir a small quantity of the hot soup into the egg yolks, then stir the yolk mixture into the rest of the soup. Heat the soup for 5 minutes; do not boil. Season to taste with: Salt and black or white pepper
Step 5.

Serve at once.