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Zucchini And Watercress Vichyssoise Recipe
|Zucchini||1 Pound, sliced|
|Potato||1 Large, peeled and sliced|
|Onion||1 Medium, chopped|
|Chicken stock||2 Cup (32 tbs)|
|Lemon juice||1 Tablespoon|
|Watercress leaves||1⁄2 Cup (8 tbs), lightly packed|
|2% milk||1 1⁄2 Cup (24 tbs)|
|Ground pepper||To Taste|
Serving size: Complete recipe
Calories 772 Calories from Fat 127
% Daily Value*
Total Fat 14 g22.1%
Saturated Fat 6.4 g32.1%
Trans Fat 0 g
Cholesterol 43.8 mg
Sodium 1370 mg57.1%
Total Carbohydrates 129 g42.9%
Dietary Fiber 15.5 g61.9%
Sugars 26.9 g
Protein 41 g81.9%
Vitamin A 35.4% Vitamin C 284.8%
Calcium 71.8% Iron 32.8%
*Based on a 2000 Calorie diet
In food processor or blender, puree hot mixture with lemon juice and watercress until smooth.
Stir in milk, salt and pepper to taste; reheat if necessary and serve hot.
Alternatively, cover and refrigerate until cold.
To serve, thin with additional milk if too thick and garnish with watercress leaves.