| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups | 8 | Servings | |
INGREDIENTS
| 1 | tb | Lard |
| 4 | Slices bacon cut into pieces | |
| 1 | Onion minced | |
| 3 | Potatoes | |
| Cut into cubes | ||
| 4 | c | Chicken stock |
| 8 | Bunches watercress | |
| 2 1/2 | c | Milk |
INSTRUCTIONS
In large saucepan heat lard over moderate heat and cook bacon until golden. Transferto plate. Add oion to pan and cook it stirring until softened. Add potatoes and cook for 3 minutes. Add bacon and stock, bring to boil over high heat and simmer for 15 minutes until potoatoes are tender. Add watercress, bring to boil and remove pan from heat. Puree in food processor in batches and transfer puree to saucepan. Stir in milk and slat and pepepr to taste and bring to simmer, stirring and ladle into heated bowls. Sept. l982 Gourmet format by Emilie rwsm05a Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] on Feb 25, 1997.
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