Thanksgiving Recipes by kittee:   
kittee@pakupaku.info

1 onion, peeled and chopped
1 tablespoon soy margarine
1 1/2 pounds potatoes, peeled and diced
1 quart vegetable stock or water
1 bunch of watercress, washed and leaves cut from stem
salt
pepper

  1. Sauté the onion in margarine, covered for five minutes. Do not brown it.
  2. Add the potatoes and watercress stems.
  3. Cover again and cook gently for 5-10 minutes more.
  4. Stir from time to time. Do not allow the vegetables to brown.
  5. Stir in the stock or water.
  6. Cover and simmer for about twenty minutes until the potatoes are tender.
  7. Reserve four small watercress sprigs for garnish, then puree the soup in a blender with the rest of the watercress.
  8. Season to taste with the salt and pepper.
  9. Reheat without boiling and serve in warmed bowls, topped with a bit of fresh watercress.

Thanksgiving Recipes by kittee:   
kittee@pakupaku.info