Light Watercress Soup(Serves 4) - cooking recipe

Ingredients

2 Tbsp. (30 ml) butter
1/2 onion, peeled and finely chopped
5 potatoes, peeled and thinly sliced
1/4 tsp. (1 ml) tarragon
5 c. (1.2 L) cold chicken stock
6 sprigs watercress, washed and chopped
pinch of thyme
pinch of rosemary
salt and pepper

Preparation

Heat butter in saucepan.
When hot, add onion; cover and cook 2 minutes over medium heat.
Add potatoes and herbs; mix well. Continue cooking, covered, 3 minutes over low heat.
Pour in chicken stock, season and stir well.
Bring to boil and continue cooking, partly covered, 5 minutes over medium heat.
Add watercress to soup; cook 5 minutes.
Serve soup with sandwiches, if desired.