| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Southern li, Family & fr | 8 | Servings | |
INGREDIENTS
| 2 1/2 | c | Watercress |
| 1 | sl | Onions; 1/2 inch thick |
| 1 | sl | Celery; 3 inches long |
| 1 | tb | Sugar |
| 1 | tb | Cornstarch |
| 3 | c | Chicken bouillon; divided |
| 13 | oz | Evaporated milk; canned |
| 1 | tb | Butter |
| 1 | ts | Salt |
| Watercress leaves; optional |
INSTRUCTIONS
Combine watercres, onion, celery, sugar, cornstarch and 2 cups bouillon in container of electric blender; process until smooth. Pour watercress mixture into a saucepan; add remaining bouillon and stir well. Bring to a boil. Reduce heat, and simmer 10 minutes, stirring constantly. Stir in evaporated milk, butter and salt; simmer 3 to 5 minutes, stirring occasionally. Garnish individual servings with watercress leaves, if desired. Yield: 8 to 10 servings. Mrs. R. V. Forrester, Springfield, Virginia. Recipe by: Southeren Living, April 1979 Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 17, 1998
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