Crescent Shadows On-Line Newsletter of the Hudson Valley Pagan Network, Inc.

Ingredients:

2 T. butter
1 coarsely chopped onion
Chopped stems from one bunch watercress
1/3 C. fresh parsley, chopped
4 Russet potatoes, peeled and quartered
Chicken broth
Salt and pepper, to taste
1 C. heavy whipping cream

In a large saucepan, melt 1 T. butter over medium heat. Add onion and sauté until tender. Add watercress stems and parsley; cook until tender. Add potatoes and enough broth to cover. Season with salt and pepper. Cook for 45 minutes, or until potatoes are soft.

Pour the mixture into a blender and puree. Return to pan and boil briskly for a few minutes, stirring constantly. Add the re maining butter and the whipping cream, and simmer for three minutes.

Remove from heat and check for desired consistency. If the soup is too thick, add more broth to thin it out. Mix in half C. increments until the soup reaches preferred consistency. (If it is too thin, remove about 1/2 C. of the soup, and, using a wire whisk, mix one quarter C. of flour into the soup, mixing until smooth. If you add flour, allow to cook for 5 to 10 more minutes. Pour into soup bowls.

-From The Wicca Cookbook by Jamie Wood and Tara Seefeldt

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Last Updated: January 30, 2002
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