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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This is such a delicious soup! It has a lovely consistency and loved by all who I have served it to. This is a real winner! People who have never had it before can't seem to guess whats in it!! Where this recipe calls for Chicken Stock, I use Campbell's Real Stock, and add water. It's so much easier than having to make your own! I usually use 1/2 Chicken and 1/2 Vegetable Stock. If making in advance leave out the beaten egg yolks and scalded cream and add just before re-heating and serving. For the purpose of freezing -leave the beaten egg yolks and scalded cream out until thawed and re-heated. Ingredients:
60 g butter |
3 -4 cloves garlic, crushed |
1 teaspoon dried tarragon |
1 bunch chopped parsley |
1 onion, chopped |
1 green pepper, chopped |
1 large lettuce, shredded |
1 bunch watercress, chopped |
4 cups chicken stock |
salt and pepper, to taste |
1 cup milk |
2 egg yolks |
1 cup scalded cream |
finely chopped parsley or spring onion (for garnishing) |
Directions:
1. Melt the butter in a deep pan.
2. Add the onion, garlic, green pepper and tarragon.
3. Saute 3-4 minutes.
4. Add lettuce and watercress and cook, stirring, for a further 4-5 minutes.
5. Stir in the stock and bring to the boil.
6. Reduce heat, cover and simmer for about 20 minutes.
7. Remove from heat and put through a blender to puree.
8. A handheld is ideal for doing this!
9. Return to a clean pan, heat, season with salt and pepper and stir in milk.
10. Bring to simmering point.
11. Beat egg YOLKS in a bowl and gradually beat in the scalded cream until smooth.
12. Stir into soup.
13. HEAT, but do NOT BOIL!
14. Serve garnished with finely chopped parsley and/or spring onions.
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