From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Into blender put watercress leaves, onion, celery, cornstarch, sugar, salt, 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.
SERVES: 6
- 2 bunches watercress
- 2 thick slices of onion
- 1 rib celery, 3 inches long
- 1 Tablespoon cornstarch
- 1 Tablespoon sugar
- 1 teaspoon salt
- 3 cups chicken bouillon
- 1 can (13-ounces) evaporated milk
- 2 Tablespoons butter
TO PREPARE:
Into blender put watercress leaves, onion, celery, cornstarch, sugar, salt, 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.
SERVES: 6
