Instructions: Chop the lettuce leaves, and simmer with potatoes, onion and water in a covered saucepan for 1 hour. Puree the soup in a blender or press through a sieve, and return to the saucepan on a low heat.

In a separate pan, heat the milk then stir into the puree until thoroughly blended. Add the finely chopped cress and salt, remove from the stove and serve.

For Cold Cress Soup, chill in the refrigerator, pour into cold glasses or bowls, and top with a spoonful of sour cream and a cress leaf.

"Hemphills Book Of Herbs"

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