Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Watercress bunch
1/2 md Onion, coarsely
-chopped
1 md Potato, roughly
-diced
1/2 Garlic clove, chopped
1/2 oz Butter (or your
-favourite oil
-or margarine)
3 c Water
1 tb Heavy cream
-(or whipping cream)
1 oz Black caviar (lump
-fish roe is fine)
4 Water biscuits
-(bite-size)
1 pn Salt and pepper
-(to taste)

Gently fry onion and garlic in a small amount of butter until
transparent. Season lightly with salt and pepper, and add water and
potato and boil until soft.

Pick over watercress and chop 4 or five sprigs and set them aside. Put
onion and potato mixture in blender and puree. Add most of watercress,
blend, re-season to taste and return to heat.

Bring mixture to boil and simmer for 2 or three minutes. Stir gently
to prevent soup from sticking to bottom. Remove from heat.

This is the decision point. Either set aside to cool, then chill, or
carry on to serve the soup hot.

Stir in cream and chopped watercress. Heap a teaspoon of caviar on
each of the water biscuits and float one on each bowl of soup
immediately prior to serving.

NOTES:

* Watercress soup, hot or cold -- This thick, creamy soup is equally
good whether served hot or cold. I have had watercress soup in
restaurants, and my mother sometimes makes it, too, but this recipe
is my own interpretation of the idea. Yield: Serves 4.

* Use the minimum amount of butter, oil, or margarine that will turn
the onion transparent. Those who are particularly diet-conscious
could dispense with this step, and with the cream. Don't overdo the
garlic, 1/2 a small clove is ample since it is a background flavour,
not one that you should be aware of.

* A caution regarding seasoning. Potatoes absorb a lot of salt so
you may find it under-salted. The caviar on the other hand, is very
salty. This, for me, is a delightful and important contrast. Guests
can always add extra salt if they choose.

* Water biscuits are made by Carr's, amongst others, and can be
found in most supermarkets, possibly in the gourmet food section.
They are variously known as water biscuits, water crackers and table
water crackers. To my mind the best for eating with cheese are the
high-bake ones, but the regular type are better for this recipe. If
you can't find them, then any round dry bland low-salt cracker will
do.

* A 2 oz jar of lumpfish caviar costs a little under $3.00, but it
does keep in the fridge so you can get two batches of four servings
from one jar. I suppose if budget is a prime consideration one could
dispense with the caviar, too, but that would be like serving a
martini without the olives. (Treasonable.)

: Difficulty: easy to moderate.
: Time: 20 minutes of preparation, 1/2 hour of simmering.
: Precision: Approximate measurement OK.

: Marcus G Hand.
: ATT Information Systems, Holmdel NJ
: ihnp4!mtunh!mgh

: Copyright (C) 1986 USENET Community Trust

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