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Categories:Viewed: 15 - Published at: 8 years ago
Ingredients
- 4 bunches watercress
- 1 shredded onion
- 1 teaspoon celery salt
- 1 12 pints stock
- salt
- pepper
- 1 pinch nutmeg
- 12 pint milk
- 1 ounce butter
Method
- Cook watercress, onion, and celery salt in a little water.
- Puree.
- Heat stock, salt, pepper, nutmeg.
- When hot, add watercress mixture, milk, and butter.
- Heat until boiling.
- Serve.