Chilled Watercress Soup
|Butter||1 Ounce (30 Gram)|
|Leeks||2 , thinly sliced|
|Onion||1 Small, chopped|
|Potato||8 Ounce, diced (250 Gram)|
|Watercress||1 Bunch (100 gm)|
|Chicken stock||2 1⁄2 Cup (40 tbs)|
|Milk||1 3⁄4 Cup (28 tbs)|
|Croutons||6 (For Garnish)|
Melt the butter in a pan, add the leeks and onion and fry for 5 minutes, without browning.
Add the potato and cook for 2 minutes.
Meanwhile, remove the tough stalks from the watercress and roughly chop the leaves.
Add to the pan with the stock, and salt and pepper to taste.
Bring to the boil, then cover and simmer for 25 to 30 minutes.
Sieve or work in an electric blender until smooth.
Pour into a bowl and stir in the milk.
Chill for several hours before serving.
Serve garnished with croutons.
Serving size: Complete recipe
Calories 1185 Calories from Fat 406
% Daily Value*
Total Fat 46 g70.4%
Saturated Fat 24.4 g122.1%
Trans Fat 0 g
Cholesterol 118.5 mg39.5%
Sodium 1672.8 mg69.7%
Total Carbohydrates 161 g53.6%
Dietary Fiber 15 g60%
Sugars 51.6 g
Protein 44 g87.8%
Vitamin A 206.6% Vitamin C 235.3%
Calcium 87.3% Iron 66.2%
*Based on a 2000 Calorie diet