Potato Watercress Soup
|Onions||2 Medium, peeled and chopped|
|Chicken stock||3 3⁄4 Cup (60 tbs)|
|Garlic||4 Clove (20 gm), peeled and chopped (Large Cloves)|
|Freshly ground white pepper||1 1⁄2 Teaspoon|
|Watercress||1 Bunch (100 gm), stems removed|
|Milk||2 1⁄2 Cup (40 tbs)|
Cover the potatoes with water in a saucepan and boil until very tender, with the skins on or off, as you prefer, 15-20 minutes.
The skins are healthy and good, and the soup will look agreeably speckled if you leave them on.
Drain the potatoes.
Meanwhile, melt the butter in a large saucepan over low heat.
Add the onions and cook until they soften but do not color, 8-10 minutes.
Remove from the heat.
Add the chicken stock to the onions with the garlic, potatoes, and pepper.
Bring to a simmer and cook for 25 minutes.
Sprinkle the watercress on top of the simmering liquid without mixing in, and continue cooking for another 5 minutes.
Puree the mixture in a food processor or blender, in stages if necessary.
Season with salt.
Return to the saucepan.
Add the milk and heat the soup until it is very hot but does not boil, then serve.