| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups, Inn | 3 | Quarts | |
INGREDIENTS
| 1 1/4 | lb | Watercress |
| 3/4 | c | Chicken stock |
| 3 | c | Half and half |
| 1 | c | Heavy cream |
| 2 1/2 | lb | Cucumbers, peel,coarse chop |
| 1 1/2 | lb | Potatoes, instant flakes |
| 1 | x | Salt, to taste |
INSTRUCTIONS
Blanch watercress about 15 min. In a large blender, mix chicken stock, half and half and cream, blend a few seconds, then add chopped cucumber and puree. Add prepared potatoes and continue until creamy and smooth. Chill well before serving. Posted by Mark Miklas to the Fidonet Home Cooking echo 9-98; 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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