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Potato and Watercress Soup ~ Pat Foster

Ingredients:
1 lb Potatoes
1 medium onion
2 bunches of watercress
11/2 oz butter
1 pint milk
½ pint of water
1 or 2 egg yolks
5 tablespoons of single cream

Method:
à slice potatoes and onion finely
à wash watercress and shred it finely including stalks but
excluding fine hairs
à melt the butter in a large pan and add the vegetables Starters | Soups | Main Meals | Desserts | Cakes |Biscuits, etc
à stew very gently for 10 minutes, using greaseproof paper
under a tightly fitting pan lid
à if freezing add ½ pint hot milk and 1/4 pint hot water. If not
freezing, add all the water and milk. In either case, simmer
for 20 minutes until the potatoes are very soft. Watch to see
if extra fluid is needed if following the recipe for freezing
à liquidise to make a puree. For freezing, cool this as quickly
as possible and freeze defrost several hours before needed
à add the remaining hot liquid
à bring it to the boil and allow it to cool while mixing the egg
yolk/s with the cream
à add 2 - 3 tablespoonsful of hot soup to the egg mixture then
add the mixture to the hot, not boiling soup in a thin stream
stirring all the while. Heat gently and stir until the soup
thickens

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