Title: Watercress Soup
Categories: Campanile
Yield: 4 servings

1 bn Watercress.
500 g Potatoes.
1 l Water.
2 tb Groundnut oil.
20 cl Double cream; (or creme
-fraiche).
Salt; pepper.

1 Remove the roots and any dead leaves from the cress, wash it thoroughly.
Peel and wash the potatoes, cut them in four.

2 Cook the cress in an oiled saucepan over a low heat. When the leaves have
dissolved, add the water. Season. Add the potatoes, cover the pan and
simmer for 20 minutes.

3 Blend the soup in a liquidizer. Add the pot of cream, stir and serve
immediately.

Cress originated in the Middle-East, and grew wild in France as early as
the 14th century. At that time it was only used for medicinal purposes.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.