Cold Cucumber Soup

• 1-1/4 lb. watercress
• 3/4 cup chicken stock
• 3 cups Half and Half
• 1 cup heavy cream
• 2-1/2 lb. cucumbers, peeled and coarsely chopped
• 1-1/2 lb. instant potato flakes
• Salt, to taste

1. Blanch watercress about 15 minutes.
2. In a large blender, mix chicken stock, half and half and cream; blend a few seconds.
3. Add chopped cucumber and puree.
4. Add prepared potatoes and continue until creamy and smooth.
5. Chill well before serving.

watercress, chicken stock, heavy cream, cucumbers, salt

Taken from www.foodgeeks.com/recipes/4707 (may not work)