| 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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