Watercress Soup*

12 oz baking potatoes, peeled and sliced into 1/4-inch rounds
7 C boiling water
1/2 1b watercress, trimmed and thoroughly washed
Salt
White pepper to taste
1 C croutons

Cook the potatoes in boiling water until tender. Sweat the watercress in a soup pot until limp. Add the potatoes and cooking water. Cook over high heat until the vegetables are tender. Purée in a food processor and pass through a fine sieve. Adjust seasoning. Cool over ice. Serve cold with croutons on the side.

Suggestion:

• Spinach can be substituted for the watercress. Season to taste with freshly grated nutmeg.