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Potato Watercress Soup Recipe
|Onions||2 Medium, peeled and chopped|
|Chicken stock||3 3⁄4 Cup (60 tbs)|
|Garlic||4 Clove (20 gm), peeled and chopped (Large Cloves)|
|Freshly ground white pepper||1 1⁄2 Teaspoon|
|Watercress||1 Bunch (100 gm), stems removed|
|Milk||2 1⁄2 Cup (40 tbs)|
Calories 560 Calories from Fat 176
% Daily Value*
Total Fat 20 g30.6%
Saturated Fat 11.2 g56%
Trans Fat 0 g
Cholesterol 53.1 mg
Sodium 510 mg21.3%
Total Carbohydrates 83 g27.8%
Dietary Fiber 9.1 g36.2%
Sugars 17.8 g
Protein 19 g37.2%
Vitamin A 26.6% Vitamin C 132.8%
Calcium 27.4% Iron 19.3%
*Based on a 2000 Calorie diet
The skins are healthy and good, and the soup will look agreeably speckled if you leave them on.
Drain the potatoes.
Meanwhile, melt the butter in a large saucepan over low heat.
Add the onions and cook until they soften but do not color, 8-10 minutes.
Remove from the heat.
Add the chicken stock to the onions with the garlic, potatoes, and pepper.
Bring to a simmer and cook for 25 minutes.
Sprinkle the watercress on top of the simmering liquid without mixing in, and continue cooking for another 5 minutes.
Puree the mixture in a food processor or blender, in stages if necessary.
Season with salt.
Return to the saucepan.
Add the milk and heat the soup until it is very hot but does not boil, then serve.