WATERCRESS SOUP (warm or cold)
3 bunches watercress
2-3 Tablespoons butter
3 medium potatoes, thinly sliced
6 cups chicken stock ( you may used canned broth)
3 cups heavy cream
Chop watercress leaves and stems, reserving a few leaves for garnish.
In a kettle, melt the butter and add watercress and potatoes; cover the pan and cook gently for 12-15 minutes or until the vegetables are very soft.
Pour in the stock, bring to a boil, season and simmer 10-15 minutes, stirring occasionally.
Cool the soup slightly; then work it through a sieve or blender. Return to the pan with the cream; bring just to a boil and taste for seasoning (salt & pepper).
The soup should be the consistency of very thin cream. It will thicken on cooling; if necessary, add a little more stock.
Cover the soup tightly, let cool, then chill it.
For serving, top each bowl with a few leaves of watercress.
Optional: Put a dollop of sour cream in each bowl, and maybe a thin slice of lemon peel for garnish.
This soup may also be served warm, as well.