Wicked Watercress-Potato Soup Recipe

Free Recipe Wicked Watercress-Potato Soup

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Wicked Watercress-Potato Soup Recipe

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

Wicked Watercress-Potato Soup Preparation

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 <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback).

Cooking Temperature:

Recipe Serves: 4

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