| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soup/stew, Herb/spice |
4 |
Servings |
INGREDIENTS
| 500 |
g |
Potatoes, peeled & diced |
| 2 |
|
Green outside lettuce leaves |
| 1 |
|
Onion, peeled, chopped |
| 2 1/2 |
c |
Water |
| 2 |
c |
Milk |
| 1 |
c |
Cress leaves, firmly packed |
| 2 |
ts |
Salt |
INSTRUCTIONS
Chop the lettuce leaves, and simmer with potatoes, onion and water in a
covered saucepan for 1 hour. Puree the soup in a blender or press through a
sieve, and return to the saucepan on a low heat.
In a separate pan, heat the milk then stir into the puree until thoroughly
blended. Add the finely chopped cress and salt, remove from the stove and
serve.
For Cold Cress Soup, chill in the refrigerator, pour into cold glasses or
bowls, and top with a spoonful of sour cream and a cress leaf.
"Hemphill's Book Of Herbs"
Posted to MM-Recipes Digest V4 #5 by "Rfm" <Robert-Miles@usa.net> on Jan
21, 99
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