"If the Amish
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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.
2 T. flour
1 t. salt
1/8 t. pepper
2 c. rich chicken broth
2 c. half-and-half (milk and cream)
1½ c. finely chopped watercress
6 sprigs watercress (optional)
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|Betty Groff's newly revised and illustrated
Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groffs Country Goodness Cookbook
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