Title: Fresh Watercress Soup
Categories: None
Yield: 4 As an appe

2 c Watercress, cleaned &
-trimmed
1 lb Potatoes, peeled & quartered
1 tb Salt
6 c Water
1 c Milk
6 sl French bread, dried in a
-warm oven
1 tb Butter

1. In a large saucepan, combine watercress, potatoes, salt, and water.
Bring to a boil. Cover and simmer for 30 minutes, or until potatoes are
fully cooked. Strain, reserving liquid.

2. Mash vegetables. Stir cooking liquid into mashed vegetables and return
to pan. Bring to a boil. Stir in milk. Bring back just to boiling point,
but do not allow to boil again.

3. Butter slices of bread and place them in the bottom of of a soup bowl.
Pour soup over the bread and serve hot.
Posted to The Gourmet Connection Recipe Page Newsletter 02 Mar 97 by
Gourmet Connection on Mar 02, 1997.