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Watercress Soup
from the kitchen of Sharmagne Leland-St. John

2 bunches watercress
2 thick slices onion
1 3-inch piece of celery, chopped
1 tablespoon cornstarch
1 tablespoon sugar
1 teaspoon salt
3 cups chicken bouillon
1 large can evaporated milk
2 tablespoons butter

Remove leaves from stems of watercress
Place leaves, onion, celery, cornstarch,
sugar, salt, and 2 cups of bouillon in
blender and blend until smooth.

Pour into saucepan and add remaining
cup of bouillon. Bring mixture to a boil.
Reduce heat and cook for 10 minutes stir-
ring constantly. Add evaporated milk and
butter and simmer for five minutes more.
Serves 6
 

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