| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soup |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Chicken broth |
| 2 |
md |
Potatoes; peeled, diced |
| 1 |
tb |
Instant minced onion |
| 1 |
c |
Coarsely chopped watercress; spinach; or leaf lettuce |
| 1/2 |
ts |
Salt (or to taste) |
| 1 |
ts |
Ground white pepper |
| 1 |
c |
Skim milk |
|
|
Freshly ground black pepper to taste |
INSTRUCTIONS
Place broth in medium saucepan. Add potatoes, onion and watercress, lettuce
or spinach. Bring to a boil over high heat, reduce heat to low, cover and
simmer about 20 minutes or until potatoes are tender. Pour vegetables and
some of the broth into a blender or food processor and process until
smoothly pureed and then return to the pan. Add salt, white pepper and
milk; heat until steaming. Ladle into soup bowls. Sprinkle generously with
black pepper. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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