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Recipe Categories : | Soups | Vegetable Soups | Watercress | French | MAIN INDEX |
Serves : 6
Ingredients :
- 45g (1½ oz) butter
- 2 onions, chopped
- 375g (12oz) watercress
- ¼ cup plain flour
- 1.2 litres (5 cups) Fonds Blanc de Veau or chicken stock
- salt and pepper
- 2 egg yolks
- ¾ cup cream
- watercress sprigs to garnish
Preparation and Cooking Instructions :
- Melt the butter in a pan, add the onions and cook until soft, but
not browned. Add the watercress and cook for 5 minutes until softened.
Stir in the flour and cook for 2 minutes. Gradually stir in the fonds
blanc de veau or chicken stock, bring to the boil
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