Instructions: Combine onion, green onions, garlic, potatoes, and stock in pan. Cover, bring a boil, reduce heat, simmer, covered 15 minutes or until potatoes are tender. Add watercress, simmer 5 minutes. Puree soup and flour in batches in blender processor until soup is smooth. Reheat, serve topped with a little sour cream and nutmeg.

Salad:
Crunchy Salad with Cucumber Dressing

2 sticks celery, sliced
1 red apple, sliced
1 small red bell pepper, chopped
4 onions, chopped
2 oranges, segmented
CUCUMBER DRESSING
1/2 long green seedless cucumber
1/2 cup plain yogurt
1 tablespoon light cream

Combine celery, apple, pepper, green onion, and orange segments. Stir in dressing just before serving.

Dressing: Blend or process cucumber with yogurt and cream until smooth.

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