Watercress And Parsley Soup
|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.