Creamy Watercress And Potato Soup

Ingredients

• 4 oz watercress leaves
• 1 thinly sliced onion
• 1 lb potatoes, diced
• 1 quart water or thin stock
• ½ tsp sugar
• Salt and cayenne to taste
• 1 tbsp flour
• ¾ cup cold milk
• Watercress for garnish

Method

1. 1 Wash, dry, and finely chop 4 oz of watercress leaves, removing stalks.
2. 2 Slowly fry the watercress and sliced onion for 5 minutes.
3. 3 Add diced potatoes and fry slowly without browning.
4. 4 Pour in water or stock, cover, and simmer for 35-50 minutes.
5. 5 Rub the mixture through a sieve and return to the saucepan.
6. 6 Stir in sugar, salt, and cayenne. Thicken with flour mixed into cold milk.
7. 7 Boil sharply and serve garnished with fresh watercress.