You are here

Watercress And Parsley Soup

Healthy.Eater's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy

Rate It

Your rating: None
4.216665
Average: 4.2 (18 votes)