Yield: 4 As an appe
|2 cups||Watercress, cleaned & trimmed|
|1 pounds||Potatoes, peeled & quartered|
|6 slices||French bread, dried in a warm oven|
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.