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Creamy Watercress Soup Recipe
|Watercress||3 Bunch (300 gm)|
|Chicken broth||1 Quart|
|Heavy cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1290 Calories from Fat 614
% Daily Value*
Total Fat 70 g107.6%
Saturated Fat 43.4 g217.1%
Trans Fat 0 g
Cholesterol 228.9 mg
Sodium 2994.2 mg124.8%
Total Carbohydrates 151 g50.3%
Dietary Fiber 20 g80%
Sugars 22.8 g
Protein 29 g58.7%
Vitamin A 242.1% Vitamin C 451.1%
Calcium 58.9% Iron 33.1%
*Based on a 2000 Calorie diet
Peel and chop or grate potatoes.
Melt butter in a saucepan, add onions and potatoes and turn till coated in butter.
Cover and cook gently for 10 minutes.
Wash, dry and chop watercress leaves and stalks, reserving some whole leaves.
Add to pan with broth and bring to a boil.
Cover and simmer for 15 minutes.
Rub soup through sieve or puree in blender.
Return to pan, add reserved watercress leaves and reheat.
Taste and adjust seasoning.
Serve immediately with side dish of whipped cream, or cool, stir in cream and chill well before serving.