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Cream of Watercress Soup

  Melt the butter in a heavy 2-quart saucepan. Blend in the flour, salt, and pepper, stirring until well mixed. Remove from the heat and add the chicken broth and the rich milk. Stir in the watercress. Simmer mixture over low heat, stirring constantly to prevent sticking, until the soup is of the consistency desired--approx. 10 minutes. Serve piping hot with a sprig of fresh watercress and croutons, if desired.

Serves 6

3 T. butter
2 T. flour
1 t. salt
1/8 t. pepper
2 c. rich chicken broth
2 c. half-and-half (milk and cream)
1 c. finely chopped watercress
6 sprigs watercress (optional)
croutons (optional)

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