Fresh watercress soup

Yield: 4 As an appe

Measure Ingredient
2 cups Watercress, cleaned & trimmed
1 pounds Potatoes, peeled & quartered
1 tablespoon Salt
6 cups Water
1 cup Milk
6 slices French bread, dried in a warm oven
1 tablespoon Butter

1. In a large saucepan, combine watercress, potatoes, salt, and water.

Bring to a boil. Cover and simmer for 30 minutes, or until potatoes are fully cooked. Strain, reserving liquid.

2. Mash vegetables. Stir cooking liquid into mashed vegetables and return to pan. Bring to a boil. Stir in milk. Bring back just to boiling point, but do not allow to boil again. 3. Butter slices of bread and place them in the bottom of of a soup bowl.

Pour soup over the bread and serve hot.

Posted to The Gourmet Connection Recipe Page Newsletter 02 Mar 97 by Gourmet Connection <capco@...> on Mar 02, 1997.

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