Watercress Soup(Great For Those Cold Winter Days! Rich In Calcium And Iron!) - cooking recipe

Ingredients

1 lb. potatoes
3 1/2 c. water
2 cubes vegetable bouillon
2 large bunches watercress
1 Tbsp. potato flour or corn meal
5 oz. light cream or milk
salt
freshly ground black pepper
grated nutmeg

Preparation

Peel and cut potatoes into even sized pieces.
Put the potatoes, water and stock cubes into a large saucepan.
Wash and chop the watercress.
Reserve 2 tablespoons.
Add the rest to the saucepan together with the stems.
Bring to a boil, then simmer gently for about 15 minutes or until the potatoes are tender.
Let cool a bit, then puree in a blender.
Mix the potato flour or cornmeal with the cream or milk and add this to the soup, stirring.
Simmer the soup for 5 to 10 minutes more.
Add the reserved watercress leaves.
Season to taste with salt, pepper and nutmeg.
Serves 4.