Watercress Soup

Ingredients

• I BUNCH OF WATERCRESS
• 2 POTATOES, PEELED AND DICED
• I ONION, SLICED THIN
• I QUART SALTED BOILING WATER
• 1 TABLESPOONS OIL OR BUTTER
• X TEASPOON SUGAR
• CAYENNE

Method

1. 1

   Use only leaves and tender stem ends of cress, saving out a few leaves for the finished dish; chop, and start simmering with the onion in the oil, cook for 5 minutes, then add potatoes and continue to cook, but do not let them color.

2. 2

   Add boiling water and simmer until potatoes are soft, about half an hour.

3. 3

   Pass all through a fine sieve; season with sugar and cayenne; heat to boiling, stirring constantly.

4. 4

   Serve at once with two or three fresh cress leaves in each plate.

5. 5

   If desired, the soup may be further thickened with a tablespoon of flour stirred smooth in a little milk or cold water.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 8. The excerpt below is the record exactly as published.

ATER CRESS SOUP I BUNCH OF WATERCRESS 2 POTATOES, PEELED AND DICED I ONION, SLICED THIN I QUART SALTED BOILING WATER 1 TABLESPOONS OIL OR BUTTER X TEASPOON SUGAR CAYENNE

Cook this with the app: pantry check, scaling, and the assistant.