Recipes > Soup > Cream Soup > Crême de Sauté

Crême de Sauté


  • 4 ounces of watercress leaves picked from the stalks
  • 1 thinly-sliced onion (optional)
  • 1 pound of potatoes
  • 1 quart of water or thin stock
  • 1/2 teaspoonful of castor sugar
  • salt
  • cayenne
  • 1 tablespoonful of flour
  • 1 breakfast-cupful of cold milk


Itself one of the most wholesome of vegetables, watercress combines admirably with potatoes in making soup. Wash, dry, and chop finely the leaves picked from the stalks, fry slowly for five minutes with or without onion, add potatoes cut in small dice, and fry, still very slowly, without browning; pour in water or thin stock, simmer gently, closely-covered, for from thirty-five to fifty minutes, rub through a hair sieve, and having returned the puree to the saucepan with castor sugar, and salt and cayenne to taste, thicken with flour stirred smoothly into cold milk; boil up sharply, and serve sprinkled with watercress.


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Attributed to E. Haig.


The Belgian Cookbook (1915).

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