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Watercress And Parsley Soup

Healthy.Eater's picture
  Unsalted butter/Margarine 2 Tablespoon
  Yellow onion 1 Small, coarsely chopped (1/2 Cup)
  All purpose flour 1⁄4 Cup (4 tbs)
  Chicken stock/Low-sodium chicken broth 2 1⁄4 Cup (36 tbs)
  Evaporated skim milk 12 Can (120 oz) (1 Can)
  Flat leaf parsley 2 1⁄2 Ounce
  Watercress leaves 2 Cup (32 tbs)
  Ground nutmeg 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon (Or To Taste)
  Black pepper 1⁄4 Teaspoon

1 In a large heavy saucepan, melt the butter over moderately low heat. Add the onion, cover, and cook for 5 minutes or until softened. Add the flour and cook, stirring, for about 3 minutes or until smooth and straw colored. Gradually stir in the stock and milk and bring to a boil over moderate heat, whisking constantly.
2 Adjust the heat so that the mixture simmers gently, then add 2 cups of the parsley and the watercress, nutmeg, salt, and pepper. Cover and cook for 5 minutes.
3 Drain the mixture in a large sieve set over a bowl, reserving the liquid. Place the solids, 1 cup of the reserved liquid, and the remaining 1/2 cup parsley in a blender or food processor and whirl for 30 to 40 seconds or until pureed. Return the puree to the saucepan, add the remaining liquid, and reheat over moderate heat.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3569 Calories from Fat 282

% Daily Value*

Total Fat 32 g49.3%

Saturated Fat 17.5 g87.4%

Trans Fat 0 g

Cholesterol 800.7 mg266.9%

Sodium 5887.9 mg245.3%

Total Carbohydrates 531 g177%

Dietary Fiber 4.3 g17.2%

Sugars 489.6 g

Protein 261 g522.2%

Vitamin A 419.5% Vitamin C 209.6%

Calcium 981.7% Iron 41.7%

*Based on a 2000 Calorie diet

Watercress And Parsley Soup Recipe