Watercress Soup

• 1 bunch watercress
• 1/2 md. onion, coarsely chopped
• 1 md. potato, roughly diced
• 1/2 clove garlic, chopped
• 1/2 oz. butter
• 3 cups water
• 1 tbsp. heavy cream
• 1 oz. black caviar
• 4 water biscuits
• 1 dash salt and pepper, to taste

1. Gently fry onion and garlic in a small amount of butter until transparent.
2. Season lightly with salt and pepper; and add water and potato and boil until soft.
3. Pick over watercress and chop 4 or five sprigs and set them aside.
4. Put onion and potato mixture in blender and puree.
5. Add most of watercress; blend.
6. Re-season to taste and return to heat.
7. Bring mixture to boil and simmer for 2 or three minutes.
8. Stir gently to prevent soup from sticking to bottom.
9. Remove from heat.
10. This is the decision point.
11. Either set aside to cool, then chill, or carry on to serve the soup hot.
12. Stir in cream and chopped watercress.
13. Heap a teaspoon of caviar on each of the water biscuits and float one on each bowl of soup immediately prior to serving.

watercress, onion, potato, clove garlic, butter, water, heavy cream, black caviar, water, salt

Taken from www.foodgeeks.com/recipes/4706 (may not work)