Preparation:
In kettle or large saucepan, combine watercress, potatoes, salt, and water. Bring to boil. Cover and simmer for 30 minutes, or until potatoes are fully cooked. Strain, reserving liquid.
Mash vegetables. Stir cooking liquid into mashed vegetables and return to pan. Bring to boil. Stir in milk. Bring back to boiling point but do not allow to boil.
Butter slices of dried French bread and place them in bottom of soup tureen. Pour soup over bread. Serve hot.
Also good served chilled, but without bread.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
