Name: Fresh Watercress Soup
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

Contrary to what might be expected, I look back on experiences that at the time seemed especially desolating and painful, with particular satisfaction. Indeed, I can say with complete truthfulness that everything I have learned in my seventy five years in this world, everything that has truly enhanced and enlightened my existence, has been through affliction and not through happiness, whether pursued or attained... This, of course, is what the Cross signifies. And it is the Cross, more than anything else, that has called me inexorably to Christ.

Malcolm Muggeridge

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 <capco@norwich.net> on Mar 02, 1997.

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