You are here

Watercress Soup

Ingredients
  Onion 1 Medium
  Butter 1 Teaspoon
  Potato 1 , peeled and diced
  Chicken broth 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Crumbled dried tarragon 1⁄2 Teaspoon
  Cornstarch 1 Tablespoon, blended with 1 tablespoon cold water
  Cold water 1 Tablespoon
  Watercress 1 Bunch (100 gm), stems removed
  Low fat yogurt 1⁄4 Cup (4 tbs)
  Lemon juice 5 Drop
Directions

Saute onion in butter in a large saucepan, cooking until glazed.
Add potato, broth, salt, and tarragon.
Cover and simmer until tender.
Blend in a paste of cornstarch and cook until thickened.
Pour into a blender container and blend with watercress and yogurt, just until cress is finely minced.
Reheat without boiling and add a few drops of lemon juice.
Contains 40 calories per serving.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy
Servings: 
4

Rate It

Your rating: None
4.31875
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 101 Calories from Fat 12

% Daily Value*

Total Fat 1 g2.2%

Saturated Fat 0.84 g4.2%

Trans Fat 0 g

Cholesterol 3.5 mg1.2%

Sodium 570 mg23.8%

Total Carbohydrates 20 g6.5%

Dietary Fiber 2.2 g8.7%

Sugars 4.1 g

Protein 4 g7.2%

Vitamin A 17.3% Vitamin C 41.4%

Calcium 8.1% Iron 4.3%

*Based on a 2000 Calorie diet

0 Comments

Watercress Soup Recipe