Wicked watercress-potato soup

Yield: 4 Servings

Measure 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
\N \N Freshly ground black pepper to taste

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, .

Similar recipes