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Watercress Soup Recipe
|Chicken consomme||7 Cup (112 tbs)|
|Green onions||6 , thinly sliced (White And Green Parts)|
|Potato||1 Large, peeled and diced|
|Watercress||14 Ounce, trimmed, washed, tough stems removed (reserve 2 large sprigs) (2 Bunches)|
|Heavy cream||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
Calories 233 Calories from Fat 131
% Daily Value*
Total Fat 15 g23%
Saturated Fat 9.2 g46.2%
Trans Fat 0 g
Cholesterol 54.8 mg
Sodium 1150.8 mg48%
Total Carbohydrates 21 g7.1%
Dietary Fiber 1.9 g7.6%
Sugars 3.5 g
Protein 5 g9.8%
Vitamin A 83.4% Vitamin C 76%
Calcium 14.6% Iron 7.1%
*Based on a 2000 Calorie diet
Lower the heat.
Add the green onions, potato and watercress.
Simmer covered for 10 to 15 minutes.
Do not overcook or the soup will lose its fresh flavor.
Puree in a blender.
Return to saucepan and add the cream.
Heat through but do not boil.
Season with salt and pepper.
Garnish with the leaves of the reserved watercress sprigs.