Cold Cucumber Soup

1-1/4 lb. watercress
3/4 cup chicken stock
3 cups Half and Half
1 cup heavy cream
2-1/2 lb. cucumbers, peeled and coarsely chopped
1-1/2 lb. instant potato flakes
Salt, to taste

Directions:

Blanch watercress about 15 minutes. In a large blender, mix chicken stock, half and half and cream; blend a few seconds. Add chopped cucumber and purée. Add prepared potatoes and continue until creamy and smooth. Chill well before serving.

User Reviews:

i found this recipe bland, it makes too much and is not good enough for left overs. something could be added to smooth out the taste as well as add flavor.

submitted by npecs23 on December 08, 2004

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