2 bunches fresh watercress
15 oz. chicken stock
2 c. half & half
Salt to taste
Croutons

Cut stems off watercress; rinse and plunge in boiling water. Boil 3 minutes. Drain and cool. Squeeze water out. Put in food processor or blender with half the chicken stock. Puree and return mixture to pot. Add half & half and salt with balance of chicken stock. Bring to a boil, then remove from heat. Top with croutons. Serves 6.