Title: Watercress Soup
Categories: Southern li, Family & fr
Yield: 8 Servings

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

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 on Apr 17, 1998