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Watercress Soup Recipe
|Watercress||1 1⁄4 Bunch (125 gm) (1 Large Bunch)|
|Potatoes||1 Kilogram, peeled and sliced|
|Chicken stock/Water and chicken stock cubes||2 1⁄2 Liter|
|Croutons||1 Cup (16 tbs) (For Serving)|
Serving size: Complete recipe
Calories 2565 Calories from Fat 500
% Daily Value*
Total Fat 54 g83.7%
Saturated Fat 20 g99.8%
Trans Fat 0 g
Cholesterol 826.3 mg
Sodium 4604.9 mg191.9%
Total Carbohydrates 419 g139.5%
Dietary Fiber 24.2 g96.8%
Sugars 102.6 g
Protein 105 g209.3%
Vitamin A 104.5% Vitamin C 426.3%
Calcium 77.3% Iron 89.8%
*Based on a 2000 Calorie diet
Chop watercress finely and place in a large saucepan with potatoes and chicken stock, cover and bring to the boil, reduce heat and simmer for 2 hours.
Press through a coarse sieve, return to pan, add salt and pepper to taste and reheat for 10 minutes.
Drop egg yolks into warmed soup tureen, whisk quickly with a fork, add warmed cream and whisk to combine with egg yolks.
Pour hot soup into tureen gradually, stirring until smooth.
Taste and adjust seasoning if necessary.
Serve hot with croutons.