Fresh Watercress Soup
|Unsalted butter||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||3 Clove (15 gm), chopped|
|Chicken stock/Canned low salt broth||4 Cup (64 tbs)|
|Russet potato||1 Large, peeled and cut into 1/2 inch pieces|
|Packed trimmed watercress||4 Cup (64 tbs)|
|Whipping cream||1 Tablespoon|
Melt butter in heavy large saucepan over medium low heat.
Add onion and garlic and saute until tender, about 10 minutes.
Mix in stock and potato.
Cover and simmer until potato is very tender, about 15 minutes.
Add 4 cups watercress and simmer just until wilted and tender, about 4 minutes.
Remove from heat.
Stir in 1/3 cup cream.
Puree soup in blender in batches until smooth.
Return puree to saucepan.
Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Bring soup to simmer if serving hot.
Ladle into bowls.
Drizzle with cream and garnish with watercress leaves.
Serving size: Complete recipe
Calories 988 Calories from Fat 377
% Daily Value*
Total Fat 43 g65.4%
Saturated Fat 22.4 g111.8%
Trans Fat 0 g
Cholesterol 114.7 mg38.2%
Sodium 2195.9 mg91.5%
Total Carbohydrates 108 g36.1%
Dietary Fiber 12.4 g49.7%
Sugars 32.3 g
Protein 54 g108.6%
Vitamin A 633.6% Vitamin C 757.4%
Calcium 132.4% Iron 34.1%
*Based on a 2000 Calorie diet