My Family Loved this Recipe. Try it!
Preheat oven to 350 Deg. F
Dice:
1 White Onion (Small to Medium)
2 Carrots (Large)
1 Russet Potato (Large)
4 Stalks Celery (or use celery leaf if you prefer)
In an oven proof pan with a tight fitting lid, saute the above in 1 TB butter and 2 TB Olive Oil for 5 Minutes. (Add each vegetable consecutively, one minute after each addition.)
Add 1/4 c soup stock. (If you don't have homemade stock, use College Inn White Wine & Thyme.)
Cover pan and place in oven for 10 minutes.
Return pan to stove top.
Add 2 Cups trimmed, chopped Watercress and 3 3/4 cups stock. Simmer 5 Minutes.
Add 1 Cup heavy cream, 1 TB red pepper flakes. Stir.
Add 1 Tsp. lemon juice.
Cook 5 more minutes.
Enjoy. Serves 4.
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