Reference > Farmer's Cookbook > SOUPS > Cream of Watercress Soup
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Cream of Watercress Soup

2 cups White Stock I, II or III
1/2 cup milk
2 bunches watercress
Yolk 1 egg
3 tablespoons butter
Salt
2 tablespoons flour
Pepper

Cut finely leaves of watercress; cook five minutes in two tablespoons butter, add stock, and boil five minutes. Thicken with butter and flour cooked together, add salt and pepper. Just before serving, add milk and egg yolk, slightly beaten. Serve with slices of French bread, browned in oven.


CONTENTS · BIBLIOGRAPHIC RECORD
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