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Hong Kong Soup 

Recipe by: Jo

[per the husband who said "English and Oriental.. Hong
Kong Soup!]

2 [approx] cup spinach [fresh]
1 bunch [approx 1 cup] watercress [fresh]
1/2 large green pepper
approx 14 oz peas [cooked canned due to season]
1/4 a large onion
2 cloves garlic
1/3 cup oatmeal [regular]
1 TBS lime juice
1/2 tsp Japanese Horseradish [the green cream for Sushi]
1 TBS of non-dairy butter sub (optional)
approx 28 oz broth [veggie NOTE you can also use water.]
salt and pepper to taste.

bring broth to boil and put in green pepper, peas, onion, garlic, oatmeal then the spinach and watercress until the wilt. Remove from heat and use stick blender to puree. [mine is metal base and detachable Phillips]. After returning to heat I added the lime, horseradish, non-dairy and salt and pepper. Cook for about 15 to 20 minutes more to blend the flavors [on simmer] The lime cuts the sweet. The horseradish gives not a burn but a pleasing warm taste. [I HOPE I id that tube right] the non dairy gives a slightly buttery taste. No flavor overpowers the other. They seem to blend nicely together. It is on the husband's make again list. The oatmeal made it creamy.

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