Serves: 6
* Use the recipe for Potage Parmentier with the exception of adding 1 bunch (about 1 cup) of watercress before puréeing the soup. Simmer for 10 minutes. Purée the soup, then finish with the 1/3 cup heavy cream and butter or margarine. Garnish with a few minced leaves of watercress on each serving.
This Watercress Soup recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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