Jellied Watercress Soup
|Watercress leaves||2 Cup (32 tbs) (About 3/4 Of A Bunch)|
|Chicken stock||4 Cup (64 tbs)|
|Lemon juice||To Taste|
|Egg yolk||1 , hard-boiled egg, sieved (For Garnish)|
|Parsley||1 Tablespoon, chopped finely (For Garnish)|
1.Take watercress leaves, add 1 cup of stock to it and blend to make a smooth puree.
2.Add remaining stock, lemon juice and salt and pepepr as per taste.
3.Refrigerate the mixture so that it sets.
4.Serve jellied water cress soup in cups along with garnishing of sieved egg yolks and chopped parsley.
Serving size: Complete recipe
Calories 407 Calories from Fat 141
% Daily Value*
Total Fat 16 g24.2%
Saturated Fat 4.6 g22.8%
Trans Fat 0 g
Cholesterol 213.9 mg71.3%
Sodium 1813.4 mg75.6%
Total Carbohydrates 36 g12.2%
Dietary Fiber 0.88 g3.5%
Sugars 15.6 g
Protein 29 g57.3%
Vitamin A 74.9% Vitamin C 87.4%
Calcium 15.3% Iron 19.4%
*Based on a 2000 Calorie diet