Watercress Soup(Great For Those Cold Winter Days! Rich In Calcium And Iron!)

• 1 lb. potatoes
• 3 1/2 c. water
• 2 cubes vegetable bouillon
• 2 large bunches watercress
• 1 Tbsp. potato flour or corn meal
• 5 oz. light cream or milk
• salt
• freshly ground black pepper
• grated nutmeg

1. Peel and cut potatoes into even sized pieces.
2. Put the potatoes, water and stock cubes into a large saucepan.
3. Wash and chop the watercress.
4. Reserve 2 tablespoons.
5. Add the rest to the saucepan together with the stems.
6. Bring to a boil, then simmer gently for about 15 minutes or until the potatoes are tender.
7. Let cool a bit, then puree in a blender.
8. Mix the potato flour or cornmeal with the cream or milk and add this to the soup, stirring.
9. Simmer the soup for 5 to 10 minutes more.
10. Add the reserved watercress leaves.
11. Season to taste with salt, pepper and nutmeg.
12. Serves 4.

potatoes, water, vegetable bouillon, bunches, flour, light cream, salt, freshly ground black pepper, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=651067 (may not work)