Cold Watercress Soup

by Dorothy Rix - Cat's Granny

Ingredients

This is a recipe that Cat found flicking through her Grandma's old recipe book. Written in her own words circa 1952!
3 large old potatoes
2 pints clear stock
2 bunches watercress
1 dessert spoon lemon juice
2 egg yolks
1/4pt single cream
S&P

Directions

Boil the potatoes in seasoned stock until soft. Reserve leaves of cress for decoration, put remainder into stock and simmer for 5mins. Liquidise or put through sieve and add lemon juice. Return to the heat for 2mins. Whisk the cream and egg yolks in a large bowl, keep whisking slowly whilst adding the soup which must be just warm, add a very little at a time so as not to curdle it. Leave in fridge for several hours. When serving pour 1 tablespoon of soured cream onto top and decorate with cress.

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