Subject: Potage Creme Cressoniere
From: Unicorn (unicorn@indenial.com)
Date: Tue Mar 20 2001 - 02:59:55 EST
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F O O D F U N N Y
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Here's an unbelievable but true food funny from reader "JRammin775":
I had a huge garden when I was younger and planted everything I could
find. Each year I would put up 100's of canned goods including my
great dill pickles. My new sister-in-law loved them and wanted to
plant them, so I gave her the brand of seeds I bought and instructions
for planting. Later that year she called me crying because her
pickles did not taste like mine. She did not know you had to can
them, and thought the dill pickles came right off the vine.
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T O D A Y ' S R E C I P E
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Of course, no self-respecting French chef would use canned chicken
stock, but I think it is a perfectly acceptable shortcut for the home
cook. You can adapt this recipe by substituting lettuce, sorrel,
asparagus, or even English peas for the watercress.
Potage Creme Cressoniere (Cream of Watercress Soup)
1 bunch (about 6 oz, 160 g) watercress
3 Tbs (45 ml) butter
1 small onion, chopped
1 medium leek, including about 2 inches (5 cm)
of the green part, chopped
2 medium boiling potatoes, peeled and chopped
3 cups (750 ml) chicken stock
1 cup (250 ml) milk
Salt and freshly ground pepper to taste
1 egg yolk
1/2 cup (125 ml) heavy cream
Trim the top 1 inch (2 cm) of the most perfect leaves of the
watercress and set aside. Chop the remaining watercress. Heat 2
tablespoons (30 ml) of the butter in a large saucepan over moderate
heat. Cook the onion and leek for about 5 minutes, until tender but
not brown. Add the potatoes and the chicken stock and cook until the
potatoes are tender. Add the milk, chopped watercress, salt, and
pepper, and simmer uncovered over low heat for 15 minutes. Puree the
soup in an electric blender or food processor. Strain the soup and
return it to the cooking pot. Whisk together the egg yolk and the
cream and stir it into the soup. Heat gently, but do not allow the
soup to boil or it will curdle. Stir in the remaining tablespoon (15
ml) of butter and the reserved watercress leaves immediately before
serving. Serves 4.
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