Recipes > Soup > Water Cress Soup

Water Cress Soup

Ingredients

  • 1 large bunch of water cress
  • 1 large tablespoonful of butter
  • 1 teaspoonful of lemon juice
  • 1 egg, well beaten
  • 1 heaping teaspoonful of flour
  • 1 saltspoonful of salt
  • 2 dashes of pepper
  • 3 pints of well-flavored soup stock
  • croutons

Instructions

Look the water cress over carefully and chop it fine. Melt the butter in a granite stew-pan, add the cress and lemon juice. Cook about ten minutes, until the cress is tender. Do not let it burn. Add the egg with the flour, also the salt and pepper. Then pour in the soup stock. Let boil five minutes longer and serve with croutons.

Print

Print recipe/article only

Source

Vaughan's Vegetable Cook Book (1919).


comments powered by Disqus