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, .