From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 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


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.


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