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Watercress-And-Leek Soup Recipe
|Leeks||3 , sliced|
|Onion||1 Medium, sliced|
|Watercress||1 Bunch (100 gm) (Divided)|
|Potatoes||2 Large, peeled and sliced|
|Chicken broth||3 Cup (48 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Ground pepper||1⁄8 Teaspoon|
Calories 195 Calories from Fat 42
% Daily Value*
Total Fat 5 g7.3%
Saturated Fat 2.7 g13.4%
Trans Fat 0 g
Cholesterol 12.7 mg
Sodium 387.9 mg16.2%
Total Carbohydrates 34 g11.4%
Dietary Fiber 3.9 g15.5%
Sugars 9.7 g
Protein 7 g13.2%
Vitamin A 37.6% Vitamin C 57.4%
Calcium 17.2% Iron 13.5%
*Based on a 2000 Calorie diet
Cover and cook about 8 minutes or until tender, stirring occasionally. (Do not brown.)
Set aside 3/4 cup watercress.
Add remaining watercress and remaining ingredients to Dutch oven.
Cover, and bring to a boil.
Reduce heat, and simmer 30 minutes or until vegetables are soft.
Spoon one-third of soup mixture into container of an electric blender, and puree; continue blending until all mixture is pureed.
Return puree to Dutch oven, reserving 1/3 cup in blender.
Add reserved 1/2 cup watercress to blender, and puree, set aside.
Simmer pureed soup mixture until thoroughly heated.
Just before serving, stir in the pureed watercress mixture.