Thursday, May 19, 2011

Watercress Frappe

After blogging for almost 5 years now I thought I'd encountered all the crazy recipes in my collection of vintage cookbooks. And yet I always find more.  Here is another from Family Circle Brunches and Lunches, from the "Elegant Lunch for 6" menu.  The rest of the menu is: Watercress Frappe, Baked Salmon Mousse, Poulette Sauce, Duchess Potato Nests with Peas, Tossed Salad, Coconut Ice Cream Cake, Iced Coffee. Yikes. I don't understand how folks are supposed to eat this soup out of the champagne glasses, unless they have a tiny malt glass spoon. 
Watercress Frappe
"Pungent watercress and creamy potato soup make this refreshing appetizer soup." I always wonder when I see 'pungent' as a descriptor...
1 can (10 3/4 oz.) condensed cream of potato soup
1/2 bunch watercress

1. Prepare soup mix, following label directions; cool slightly.
2. Wash and dry watercress; remove any coarse stems, then chop remaining stems and leaves. (There should be about 1 cup.) Stir into soup. (Or, if you prefer, twirl soup in an electric blender until creamy-smooth.)  Chill in covered container. 
3. Pour into parfait glasses, dividing evenly.  Garnish each with a radish flower and parsley, if you wish. (To make a radish flower and parsley, trim root end an leafy top.  Holding radish, root end up, make deep cuts lengthwise and very sharp knife, then turn radish and cut again at right angles to first cuts.  Chill in a bowl of ice and water about 2 hours, or until 'petals' open slightly.)

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