About this recipe:This lovely watercress soup is creamy and warming and perfect as a starter for variety of menus and a good choice for preceding fish.
2 tablespoons butter
1 bunch watercress
600ml vegetable stock
1 egg yolk
300ml double cream
salt and pepper, to taste
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Method Prep:10min › Cook:12min › Ready in:22min
In a saucepan over a medium heat, melt the butter and add the watercress. Gently cook and stir for 2 minutes then add the stock. Simmer gently for 10 minutes. Remove from the heat and whisk in the egg yolk and cream. Season well. Return to the heat and warm through. Serve in warmed bowls.