Recipes > Soup > Water Cress Soup

Water Cress Soup


  • 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


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.


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Vaughan's Vegetable Cook Book (1919).

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