Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Watercress sprigs
1/4 c Butter
1 Onion -- chopped
2 lg Parsley sprigs
2 lg Thyme sprigs
1 lg Garlic clove
1 Bay leaf
2 c Canned low-salt chicken
Broth
1 lb Russet potatoes -- peel and
1/2 " dice
1 c Milk -- or mor

Coarsely chop watercress leaves and stems separately. Melt butter in
heavy large saucepan over medium-low heat. Mix in onion, parsley
sprigs, thyme sprigs, garlic, bay leaf and watercress STEMS. Cover;
cook until onion is tender, stirring occasionally, about 12 minutes.
Add broth and potatoes; bring to boil. Reduce heat, cover and simmer
until potatoes are very tender, about 25 minutes. Discard parsley,
thyme and bay leaf Puree soup in processor until smooth. Return soup
to same saucepan. Add 1 cup milk and watercress LEAVES; bring to
simmer, adding more milkif soup is too thick. Season with salt and
pepper and transfer to bowl. Serve hot or chill until cold, about 4
hours.

Recipe By : Sophie Grigson. Bon Appetit, August, 1996

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