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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

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Average: 4.3 (16 votes)