Cold Watercress Soup - cooking recipe

Ingredients

3 bunches watercress, chopped
3 large Idaho potatoes
1 onion
3 or 4 chicken bouillon cubes
sweet cream

Preparation

Peel, slice and boil potatoes in 2 quarts of water.
Add onion to water and potatoes.
Add watercress and bouillon cubes; boil up for about 5 minutes.
Puree in blender or food processor until smooth.
Chill.
Serve cold with a dollop of sweet cream and a shake of dried dill.