Wicked watercress-potato soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Chicken broth |
| 2 | mediums | Potatoes; peeled, diced |
| 1 | tablespoon | Instant minced onion |
| 1 | cup | Coarsely chopped watercress; spinach; or leaf lettuce |
| ½ | teaspoon | Salt (or to taste) |
| 1 | teaspoon | Ground white pepper |
| 1 | cup | Skim milk |
| Freshly ground black pepper to taste | ||
Directions
Place broth in medium saucepan. Add potatoes, onion and watercress, lettuce or spinach. Bring to a boil over high heat, reduce heat to low, cover and simmer about 20 minutes or until potatoes are tender. Pour vegetables and some of the broth into a blender or food processor and process until smoothly pureed and then return to the pan. Add salt, white pepper and milk; heat until steaming. Ladle into soup bowls. Sprinkle generously with black pepper. Makes 4 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .