Source:   Family Circle Illustrated Library of Cooking

The blender makes quick work of this tangy starter to serve refreshingly cold.

1/2	bunch	Watercress
1	sm	Cucumber
1	can (10 1/2 oz.)	Condensed cream of celery soup
1 1/2	C	Milk
1/4	tsp	Salt
1/2	C	Light cream or table cream

• Wash and dry watercress, then pull leaves from stems. (There should be about 1 cup.)
• Pare cucumber; cut into pieces. combine with watercress leaves, soup, milk, and salt in an electric-blender-container; cover. Beat several minutes, or until smooth.
• Stir in cream; chill.
• Pour into small glasses or cups. Float a cucumber slice on each, if you wish.