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Watercress Cream

Chef.at.Home's picture
Ingredients
  Watercress 2 Bunch (200 gm)
  All purpose flour 2 Tablespoon
  Milk 6 Cup (96 tbs) (skimmed)
  Skim milk 6 Cup (96 tbs)
  Instant minced onion 2 Teaspoon
  Salt 2 Teaspoon
Directions

1. Wash watercress and dry on paper toweling. Set aside 6 sprigs for garnish; chop remaining stems and leaves fine. (You should have about 3 cups.)
2. Smooth flour and about 1/4 cup of the milk to a paste in a large saucepan; slowly stir in remaining milk, onion and salt. Cook, stirring constantly, until mixture thickens slightly and bubbles 3 minutes. Remove from heat. Stir in chopped watercress.
3. Ladle soup into heated soup plates; float a watercress sprig on each serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American

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Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1482 Calories from Fat 423

% Daily Value*

Total Fat 47 g72.4%

Saturated Fat 27 g135.1%

Trans Fat 0 g

Cholesterol 163.4 mg54.5%

Sodium 5224.6 mg217.7%

Total Carbohydrates 178 g59.2%

Dietary Fiber 1.8 g7.2%

Sugars 142.6 g

Protein 99 g197.7%

Vitamin A 157.3% Vitamin C 166.6%

Calcium 349.1% Iron 15.5%

*Based on a 2000 Calorie diet

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Watercress Cream Recipe