Subject: Watercress Soup
From: Unicorn (unicorn@indenial.com)
Date: Wed Apr 02 2003 - 06:38:20 EST
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FOOD FUNNY
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Reader Karen Payne writes, "This never happened to me, but it
COULD be a true food funny."
Nancy was telling her Aunt Ellen about her cooking class in school.
Aunt Ellen asked, "Do they let you eat what you prepare?" Nancy
replied, "LET us? They MAKE us!"
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TODAY'S RECIPE
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I especially like the peppery taste of watercress, but you could
substitute spinach or lettuce of you prefer a more subtle flavor for
this healthy and nutritious soup.
Watercress Soup
1 Tbs (15 ml) olive oil
2 medium onions, coarsely chopped
1 lb (450 g) baking potatoes, peeled and coarsely chopped
2 large bunches (about 12 oz, 335 g total) watercress,
coarsely chopped
4-6 cups (1-1.5 L) chicken stock
1/2 cup (125 ml) milk
Salt and freshly ground pepper to taste
Heat the oil in a large pot over moderate heat and saute the onions
until they are tender but not brown, about 10 minutes. Add potatoes,
watercress, and chicken stock and bring to a boil over high heat.
Reduce the heat and simmer covered until the potatoes are tender, 15
to 20 minutes. Puree in batches in an electric blender or food
processor. Return to the pot and stir in the milk, salt, and pepper.
Serves 4 to 6.
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