Please note that all spoonful measures are flush spoonfuls.
Peel the potatoes and cut in
halves. Keep immersed in cold water to prevent discoloration.
Wash the water cress and remove any soil and stringy bits, including
roots. Cut the watercress in 2 cm lengths.
Finely chop the onion. Grate the cheddar cheese.
In 1 litre of water, boil the
potato halves and the watercress until the potatoes are cooked and
tender. Test with a fork for tenderness. Remove from heat. Drain the
potato halves and watercress, but keep
the water for use later.
In a deep sauce pan
over medium high heat, big enough to contain the soup (1500 ml
capacity minimum), add two tablespoons butter and 1 teaspoon
vegetable oil. Allow to warm up until the butter starts sizzling. Cook
the finely chopped onion until transparent. Add the cooked potato
halves and the chopped watercress. Stir well into the butter / oil
mixture. Allow to cook for 2-3 minutes. Stir constantly to avoid the
potato halves and watercress from burning.
Meanwhile, mix the two
egg yolks into 1 cup of milk.
Add the saved boil
water to the potato halves and watercress. Stir well together. Allow
to simmer for 5 - 10 minutes. Remove from heat. Add the grated
cheese, egg yolks / milk mixture. Mix well together. Add salt and
pepper to taste..
Blend the mixture in batches in
an electric blender until the watercress soup is well blended and
Serve hot with a swirl of fresh
cream (optional) and a sprig of watercress, with fresh crispy bread
Enjoy as an entrée
for a formal dinner or just on its own.
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