Iced Watercress And Almond Soup
|Watercress||1 Bunch (100 gm), finely chopped|
|Celery stalks||1 , finely chopped|
|Single cream||10 Fluid Ounce (300 Milliliter)|
|Lemon||1 , rind grated|
|Milk||10 Fluid Ounce (300 Milliliter)|
|Chicken stock||15 Fluid Ounce (450 Milliliter)|
|Ground almonds||3 Tablespoon|
|Black pepper||To Taste|
Put the watercress, celery, cream, lemon rind and milk in a large saucepan and bring to just under boiling point.
Remove from the heat and stir in the stock and almonds.
Blend the butter with the flour to make a smooth paste (beurre manie) and stir into the soup in small pieces.
Return to the heat and cook for 2 to 3 minutes, stirring constantly, or until the soup is thick and smooth.
Season to taste and cook gently for a further 2 minutes.
Remove from the heat and chill for at least 1 hour before serving.
Serving size: Complete recipe
Calories 1334 Calories from Fat 904
% Daily Value*
Total Fat 102 g157.6%
Saturated Fat 58 g290.1%
Trans Fat 0 g
Cholesterol 302.5 mg100.8%
Sodium 1337.4 mg55.7%
Total Carbohydrates 75 g25.1%
Dietary Fiber 5.7 g22.6%
Sugars 24 g
Protein 38 g75.9%
Vitamin A 127.9% Vitamin C 153.9%
Calcium 81.9% Iron 19.5%
*Based on a 2000 Calorie diet