Watercress and Spinach Soup


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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; puree, adding the stock and the cream and the mace. Heat together for 5 minutes and serve. This makes a very piquant soup.

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Serves 6

Preparation Method

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