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Cucumber-Cress Soup Recipe

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This recipe for Cucumber-Cress Soup is from The Elizabeth Goodman Klein Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large cucumber, peeled, seeded and diced
1 bunch watercress, washed, drained, stemmed and chopped
3 T. butter
1½ c. cooked, diced potatoes
1 c. cream
1 qt. chicken stock
Salt and white pepper to taste
Directions:
Directions:
Melt the butter in a two-quart saucepan, add cucumber and cress and simmer, covered for 10 to 15 minutes, stirring occasionally. Do not allow the butter to burn.
Add potatoes, chicken stock, salt and pepper and simmer, covered, another 10 to 15 minutes, stirring from time to time. Let cool, then puree in blender until it is smooth. Add cream, mix and refrigerate too chill.
When ready to serve, pour into small Asian-type bowls set on crushed ice. Garnish with thin slices of cucumber.

 

 

 

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