CREAM OF WATERCRESS SOUP
About 6 cups; 4 servings
Any flavorful green can be used here, like sorrel, orach, or arugula.
Bring to a boil in a soup pot:
- 5 cups Poultry Stock, Chicken Broth, or other light stock or broth
- 3 tablespoons white rice
Reduce the heat to a simmer, partially cover, and cook until the rice is very tender, about 20 minutes. Stir in:
- 1 medium bunch watercress or purslane (about 7 ounces), minced in a food processor
- ½ cup heavy cream, half-and-half, or milk
Simmer the soup about 5 minutes; do not boil. In small bowl, beat together:
- 3 egg yolks
Stir a small quantity of the hot soup into the egg yolks, then stir the yolk mixture into the rest of the soup. Heat the soup for 5 minutes; do not boil. Season to taste with:
- Salt and black or white pepper
Serve at once.