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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Watercress Soup
(Soupe de Cresson) Share 
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  1. 1 bunch of watercress

  2. 4 medium potatoes

  3. 1 medium onion finely chopped

  4. 2 tablespoons butter

  5. 1 teaspoon vegetable oil

  6. 1 cup grated cheddar cheese

  7. 2 egg yolks

  8. 1 cup milk

  9. 1 litre water

  10. salt and pepper to taste

  11. sprig of watercress for serving

  12. optional: fresh cream


soupe de cresson

Please note that all spoonful measures are flush spoonfuls.


  1. 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.

  2. 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.

  3. 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.

  4. Meanwhile, mix the two egg yolks into 1 cup of milk.

  5. 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..

  6. Blend the mixture in batches in an electric blender until the watercress soup is well blended and smooth.

  7. Serve hot with a swirl of fresh cream (optional) and a sprig of watercress, with fresh crispy bread (French sticks).

  8. Enjoy as an entrée for a formal dinner or just on its own.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.