CookEat Recipe
Cressonnière Illinoise
Watercress and rice soup made with chicken-bone broth and finished with cream and egg yolk.
Method
Steps
Step 1
Remove all the leaves from the one fresh bunch watercress, wash the leaves and stalks thoroughly and keep the leaves in fresh cold drinking water in the refrigerator until needed. Weigh one ounce of the butter, melt gently in a saucepan and add the one pound raw chicken bones, half a sliced carrot, one small sliced onion, two sliced leeks, two parsley branches, all the watercress stalks, two cloves and one bay leaf. Brown very gently for fifteen minutes, stirring frequently.
Step 2
Pour in the three quarts hot water, season with the one tablespoon salt, two saltspoons cayenne and one saltspoon grated nutmeg, mix gently and boil for about fifty minutes. Check that any attached chicken meat is thoroughly cooked to at least 165°F.
Step 3
Heat the remaining half ounce butter in a clean saucepan. Drain the watercress leaves, add and stir continuously while cooking for three minutes. Strain the complete chicken broth through clean food-safe cheesecloth into this pan, removing the bones and aromatics. Add the two ounces raw rice and boil gently for about thirty minutes, until tender.
Step 4
Mix the one commercially pasteurized egg-yolk equivalent with the one gill cream. Stir in a little hot soup, then return to the soup and stir constantly over gentle heat without boiling for about three minutes, continuing until the soup reaches at least 160°F. Meanwhile lightly toast six small slices French bread.
Step 5
Pour the complete hot soup into a warm tureen, add the six toasted bread slices and serve promptly.
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