Watercress Soup

Ingredients

• 2.5 cups chicken stock see 
• 0.3 teaspoon ground pepper black
• 0.3 cup whipped heavy cream 
• 2.5 cups milk 
• 1  onion chopped
• 1  potatoes cubed peeled
• 0.3 teaspoon salt 
• 2 tablespoons vegetable oil 
• 1.5 pounds watercress 
• 0.5 cup watercress leaves for garnish

Equipment

• sauce pan

Directions

1. Heat the oil in a large saucepan over medium high heat.
2. Add the potato and onion, stirring to coat with the oil. Season with salt and pepper to taste. Reduce heat to medium, cover and heat for 5 minutes.
3. Pour in the chicken stock and the milk, bring just to a boil, reduce heat to low and simmer for 10 minutes, or until potatoes are tender. Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked.
4. Place in refrigerator if not serving at this point.)
5. Top each serving with a dollop of whipped cream, if desired and garnish with watercress leaves.