Title: Wicked Watercress-Potato Soup
Categories: Soup
Yield: 4 Servings

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

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 , 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.