Title: Watercress Potato Soup (Hot or Cold)
Categories: Soup Vegetable British
Yield: 4 Servings

6	oz	Watercress sprigs
1/4	c	Butter
1		Onion -- chopped
2	lg	Parsley sprigs
2	lg	Thyme sprigs
1	lg	Garlic clove
1		Bay leaf
2	c	Canned low-salt chicken
		Broth
1	lb	Russet potatoes -- peel and
1/2		" dice
1	c	Milk -- or mor

Coarsely chop watercress leaves and stems separately. Melt butter in heavy large saucepan over medium-low heat. Mix in onion, parsley sprigs, thyme sprigs, garlic, bay leaf and watercress STEMS. Cover; cook until onion is tender, stirring occasionally, ab Discard parsley, thyme and bay leaf Puree soup in processor until smooth. Return soup to same saucepan. Add 1 cup milk and watercress LEAVES; bring to simmer, adding more milkif soup is too thick. Season with salt and pepper and transfer to bowl. Serve ho

Recipe By : Sophie Grigson. Bon Appetit, August, 1996

Date: Sun, 4 Aug 1996 14:10:12 ~0700 (P

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