POTAGE CRÈME DE CRESSON [Cream of Water-cress Soup]
This is a lovely soup, and a perfect one for an important dinner.
Ingredients
Instructions
  1. Cook the onions slowly in the butter in a covered saucepan for 5 to 10 minutes, until tender and translucent but not browned.
  2. Stir in the water cress and salt, cover, and cook slowly for about 5 minutes or until the leaves are tender and wilted.
  3. Sprinkle in the flour and stir over moderate heat for 3 minutes.
  4. Off heat, beat in the boiling stock. Simmer for 5 minutes, then purée through a food mill. Return to saucepan and correct seasoning.
  5. (*) If not to be served immediately, set aside uncovered. Reheat to simmer before proceeding.
  6. 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.
  7. Pour the soup into a tureen or soup cups and decorate with optional water-cress leaves.
  8. TO SERVE COLD: Omit final butter enrichment and chill. If too thick, stir in more cream before serving.