| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soups, Appetizers, Christmas |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Leeks, trimmed, washed & sliced |
| 2 |
pk |
Watercress, washed |
| 1/2 |
oz |
Margarine |
| 3 1/2 |
c |
Stock |
| 1 |
ts |
Cornstarch |
|
|
Salt & pepper |
INSTRUCTIONS
Fry leeks & watercress in margarine in a large pot over a low heat for 15
minutes. Keep a lid on the pot, but stir occasionally, don't let it brown.
Add stock, bring to a boil & simmer for 10 minutes. Dissolve cornstarch in
a little cold water & add to the soup. Blend till smooth, reheat & serve.
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”