Food Blogs
Potage Creme De Cresson Recipe
![cremedecresson31](https://hungryforever.net/wp-content/uploads/2016/02/cremedecresson31-e1454478817172.jpg)
Servings |
MetricUS Imperial
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Ingredients
- cup ⅓minced green onions or yellow onions
- 3 Tb butter
- A heavy-bottomed 2½-quart saucepan
- 3 cups to 4 packedof fresh water cress leaves and tender stems washed, and dried in a towel
- tsp ½salt
- 3 Tb flour
- 5 cups ½boiling white stock or canned chicken broth
- 2 egg yolks
- cup ½whipping cream
- A 3-quart mixing bowl
- A wire whip
- 1 to 2 Tb softened butter
- in A handful of water-cress leaves dropped for ½ minuteboiling water refreshedcold water, and drained
Ingredients
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Instructions
- Cook the onions slowly in the butter in a covered saucepan for 5 to 10 minutes, until tender and translucent but not browned.
- Stir in the water cress and salt, cover, and cook slowly for about 5 minutes or until the leaves are tender and wilted.
- Sprinkle in the flour and stir over moderate heat for 3 minutes.
- Off heat, beat in the boiling stock. Simmer for 5 minutes, then purée through a food mill. Return to saucepan and correct seasoning.
- (*) If not to be served immediately, set aside uncovered. Reheat to simmer before proceeding.
- Blend the yolks and cream in the mixing bowl. Beat a cupful of hot soup into them by driblets. Gradually beat in the rest of the soup in a thin stream. Return soup to saucepan and stir over moderate heat for a minute or two to poach the egg yolks, but do not bring the soup to the simmer. Off heat, stir in the enrichment butter a tablespoon at a time.
- Pour the soup into a tureen or soup cups and decorate with optional water-cress leaves.
- TO SERVE COLD: Omit final butter enrichment and chill. If too thick, stir in more cream before serving.