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Source: Houston Junior League Cookbook

Watercress Soup
This watercress soup is unique in taste and is really easy to make if you don't have too much time to make a soup.
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Serves: 6
Prep Time: 8 minutes
Cook Time: 15-20 minutes
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2 bunches watercress
2 thick slices onion
1 celery rib, 3" long
1 tablespoon cornstarch
1 tablespoon sugar
1 teaspoon salt
3 cups chicken bouillon
1 can (13 ounces) evaporated milk
2 tablespoons butter




Into blender put watercress leaves, onion, celery, cornstarch, sugar, salt and 2 cups of the bouillon; blend until smooth. Pour into saucepan; add remaining bouillon and bring to a boil. Reduce heat; cook 10 additional minutes, stirring constantly. Add evaporated milk and butter; simmer 5 minutes.




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