"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
Cook potatoes and onion in the chicken bouillon and water. Add watercress when the vegetables are soft. Puree in a blender or food processor and season with fresh chives. Serve with yogurt or sour cream. You can also make this soup with wild or cultivated sorrell. Substitute homemade chicken broth for the bouillon and water if you have it.
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