Food
Watercress and Spinach Soup
By Yankee Magazine|Aug 14 2007|
Yield
Serves 6
Ingredients
1 bunch watercress
1 cup cooked spinach
1 small potato, boiled or baked
2 small slices Bermuda onion
4 cups well seasoned chicken stock
1/2 cup cream
pinch of mace
Instructions
If the watercress is a little wilted, it will still do. Pick it over, discard any yellow leaves and trim the stems. Put the vegetables, the potato peeled, into the blender; purée, adding the stock and the cream and the mace. Heat together for 5 minutes and serve. This makes a very piquant soup.
