This soup makes a perfect starter course
for an elegant holiday meal. Can be made 2 days ahead and refrigerated.
Reheat gently to serve.
Cream
of Watercress Soup
- 6 cups chicken broth
2 bunches watercress or parsley, trimmed and chopped
1/2 cup butter
1/2 cup all-purpose flour
2 tablespoons horseradish
2 cups milk
Salt and pepper, to taste
- In large saucepan bring
broth and watercress to a boil, cover, lower heat and simmer
10 minutes. Drain watercress from broth and puree in blender
or food processor, add back to broth.
- Melt butter in another
large saucepan; whisk in flour, add broth mixture. Cook and stir
over medium heat until hot and thick.
- Stir in horseradish, milk,
salt and pepper. Heat through.
- Garnish with a dusting
of paprika or minced roasted red pepper.
Serves 10.
Recipe provided courtesy
of Pork, The Other White Meat.
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