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Watercress and Spinach Soup

Watercress and Spinach Soup
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Yield: Serves 6

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  • 1 bunch watercress
  • 1 cup cooked spinach
  • 1 small potato, boiled or baked
  • 2 small slices Bermuda onion
  • 4 cups well seasoned chicken stock
  • 1/2 cup cream
  • pinch of mace


If the watercress is a little wilted, it will still do. Pick it over, discard any yellow leaves and trim the stems. Put the vegetables, the potato peeled, into the blender; purée, adding the stock and the cream and the mace. Heat together for 5 minutes and serve. This makes a very piquant soup.
Updated Tuesday, August 14th, 2007

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