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Oyster Plant Cream Soup

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Ingredients
  Drained oyster plant 4 Ounce (Use Cooked Or Canned)
  Chicken bouillon 1 Cup (16 tbs)
  Watercress leaves 1⁄2 Cup (8 tbs)
  Dehydrated onion flakes 1 Teaspoon
  Evaporated skimmed milk 1⁄4 Cup (4 tbs)
  Red hot sauce 1 Dash
  Salt To Taste
  Pepper To Taste
Directions

In saucepan, heat oyster plant, bouillon, watercress leaves and onion flakes.
Cook for 10 minutes, then pour (without draining) into blender container, and puree.
Put back in saucepan with milk, salt, pepper and red hot sauce; heat gently but do not boil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Interest: 
Everyday

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Your rating: None
4.2
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 187 Calories from Fat 27

% Daily Value*

Total Fat 3 g4.5%

Saturated Fat 0.78 g3.9%

Trans Fat 0 g

Cholesterol 20.8 mg6.9%

Sodium 856.7 mg35.7%

Total Carbohydrates 33 g11.1%

Dietary Fiber 1.5 g6.1%

Sugars 15.7 g

Protein 12 g24.8%

Vitamin A 16% Vitamin C 43.3%

Calcium 24.2% Iron 5.3%

*Based on a 2000 Calorie diet

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Oyster Plant Cream Soup Recipe