| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soup |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Watercress sprigs |
| 1/4 |
c |
Butter |
| 1 |
|
Onion; chopped |
| 2 |
lg |
Parsley sprigs |
| 2 |
lg |
Thyme sprigs |
| 1 |
lg |
Garlic clove |
| 1 |
|
Bay leaf |
| 2 |
c |
Canned low-salt chicken broth |
| 1 |
lb |
Russet potatoes; peel and 1/2" dice |
| 1 |
c |
Milk; or mor |
INSTRUCTIONS
Coarsely chop watercress leaves and stems separately. Melt butter in
heavy large saucepan over medium-low heat. Mix in onion, parsley sprigs,
thyme sprigs, garlic, bay leaf and watercress STEMS. Cover; cook until
onion is tender, stirring occasionally, about 12 minutes. Add broth and
potatoes; bring to boil. Reduce heat, cover and simmer until potatoes are
very tender, about 25 minutes.
Discard parsley, thyme and bay leaf Puree soup in processor until smooth.
Return soup to same saucepan. Add 1 cup milk and watercress LEAVES; bring
to simmer, adding more milk if soup is too thick. Season with salt and
pepper and transfer to bowl. Serve hot or chill until cold, about 4 hours.
Posted to MC-Recipe Digest V1 #183
Date: Sun, 4 Aug 1996 14:10:12 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : Excellent served cold in summer, the soup mkes a soothing hot
starter during the colder months. Recipe uses both stems and
leaves.
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