| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups, Inn |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Watercress sprigs |
| 2 |
c |
Dry white wine |
| 2 |
qt |
Water |
| 8 |
lb |
Cooking apples, peeled |
| 1/2 |
c |
White sugar |
| 1/8 |
ts |
White pepper |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Fresh lemon juice |
| 2 |
c |
Heavy cream |
| 3 |
oz |
Pecans, toasted, chopped |
INSTRUCTIONS
Wash watercress, drain, and remove any heavy stems. In a heavy sauce
pan combine watercress, white wine, water, apples and sugar. Bring
to a boil, cover and reduce heat, simmering for about 10 minutes or
until apples are just tender. Season with pepper, salt and lemon
juice. Adjust seasonings as necessary. Chill well. Pour chilled
mixture into a blender and blend until smooth. Just before serving
stir in heavy cream and ladle into frozen glass bowls. Garnish each
bowl with about 1 Tsp of roasted chopped pecans, serve immediately.
Makes a little bit less than two gallons.
Posted by Mark Miklas to the Fidonet Home Cooking echo 8-98; probably
from a local inn
Posted to MM-Recipes Digest V4 #5 by "Rfm" <Robert-Miles@usa.net> on
Jan 25, 99
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