Spring Soup | ExpatWomanFood.com

Posted on

10 October 2012



Spring Soup


3 bunches chopped watercress
1 bunch young onions
3 tablespoons butter
2 tablespoons flour
1/2 cup single cream
Yolk 1 egg slightly beaten
Salt, pepper
Parsley finely chopped


  • Pick off the leaves of cress and chop finely
  • Cut onions in thin slices
  • Cook watercress and onions in butter five minutes (without browning), add flour and salt, stir until smooth, then pour milk on gradually, stirring constantly.
  • Cook over hot water twenty minutes.
  • Season with Worcestershire sauce and a few grains cayenne.
  • Strain into hot soup tureen, add whipped cream and sprinkle with finely chopped parsley.
Cooks Note

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