|Chicken consomme||7 Cup (112 tbs)|
|Green onions||6 , thinly sliced (White And Green Parts)|
|Potato||1 Large, peeled and diced|
|Watercress||14 Ounce, trimmed, washed, tough stems removed (reserve 2 large sprigs) (2 Bunches)|
|Heavy cream||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
Put the consomme into a large heavy saucepan and bring to the boiling point.
Lower the heat.
Add the green onions, potato and watercress.
Simmer covered for 10 to 15 minutes.
Do not overcook or the soup will lose its fresh flavor.
Puree in a blender.
Return to saucepan and add the cream.
Heat through but do not boil.
Season with salt and pepper.
Garnish with the leaves of the reserved watercress sprigs.