| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Southern li, Family & fr |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Watercress |
| 1 |
sl |
Onions; 1/2 inch thick |
| 1 |
sl |
Celery; 3 inches long |
| 1 |
tb |
Sugar |
| 1 |
tb |
Cornstarch |
| 3 |
c |
Chicken bouillon; divided |
| 13 |
oz |
Evaporated milk; canned |
| 1 |
tb |
Butter |
| 1 |
ts |
Salt |
|
|
Watercress leaves; optional |
INSTRUCTIONS
Combine watercres, onion, celery, sugar, cornstarch and 2 cups bouillon in
container of electric blender; process until smooth. Pour watercress
mixture into a saucepan; add remaining bouillon and stir well. Bring to a
boil. Reduce heat, and simmer 10 minutes, stirring constantly. Stir in
evaporated milk, butter and salt; simmer 3 to 5 minutes, stirring
occasionally. Garnish individual servings with watercress leaves, if
desired.
Yield: 8 to 10 servings.
Mrs. R. V. Forrester, Springfield, Virginia.
Recipe by: Southeren Living, April 1979
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 17, 1998
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