| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | 4 | As an appe | |
INGREDIENTS
| 2 | c | Watercress, cleaned & trimmed |
| 1 | lb | Potatoes, peeled & quartered |
| 1 | tb | Salt |
| 6 | c | Water |
| 1 | c | Milk |
| 6 | sl | French bread, dried in a warm oven |
| 1 | tb | Butter |
INSTRUCTIONS
1. In a large saucepan, combine watercress, potatoes, salt, and water. Bring to a boil. Cover and simmer for 30 minutes, or until potatoes are fully cooked. Strain, reserving liquid. 2. Mash vegetables. Stir cooking liquid into mashed vegetables and return to pan. Bring to a boil. Stir in milk. Bring back just to boiling point, but do not allow to boil again. 3. Butter slices of bread and place them in the bottom of of a soup bowl. Pour soup over the bread and serve hot. Posted to The Gourmet Connection Recipe Page Newsletter 02 Mar 97 by Gourmet Connection <[email protected]> on Mar 02, 1997.
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