Wicked Watercress-potato Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Chicken broth,
2 medium: Potatoes, peeled, diced
1 tbsp: Instant minced onion,
1 cup: Coarsely chopped watercress, spinach; or leaf lettuce
1/2 tsp: Salt, or to taste
1 tsp: Ground white pepper,
1 cup: Skim milk,
Freshly ground black pepper to taste,
Directions:
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 Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
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
(0-89586-542-4 paperback). Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
Tags
Soup