Spring Soup
A dish that leans on young onions and butter.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 3 bunches chopped watercress
- 1 bunch young onions
- 3 tablespoons butter
- 2 tablespoons flour
- 1/2 cup thin cream
- Yolk 1 egg slightly beaten
- Salt, pepper
- Parsley finely chopped
Make it lactose-friendly
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1/2 cup thin cream → lactose-free cream or coconut cream
Steps
- PROCESS: Pick off the leaves of cress and chop fine. Cut onions in thin slices. Cook watercress and onions in butter five minutes (without browning), add flour and salt, stir until smooth, then pour milk on gradually, stirring constantly. Cook over hot water twenty minutes. Add beef extract, stir until dissolved; season with Worcestershire sauce and a few grains cayenne. Strain into hot soup tureen, add whipped cream and sprinkle with finely chopped parsley.
This is a variation — Gutenberg edition. Base recipe: Spring Soup →
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 667 |
|---|---|
| Protein | 9.5 g |
| Fat | 57.9 g |
| Carbs | 31.7 g |
| Fiber | 3.5 g |
| Sodium | 139 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States