|Minced green onions and top||3 Tablespoon|
|Minced onion||3 Tablespoon|
|Minced shallots||1 Tablespoon|
|Minced celery||1⁄2 Cup (8 tbs)|
|Minced fresh parsley||3⁄4 Cup (12 tbs)|
|Chicken stock||3 Cup (48 tbs) (Brown Stock)|
|Diced potatoes||3 Cup (48 tbs)|
|Finely chopped watercress||1⁄4 Cup (4 tbs) (Minced)|
|Thyme sprig||1 Small|
|Sour cream||2 Cup (32 tbs)|
|Tabasco sauce||2 Drop|
|Cucumber||1 Large, peeled, seeded and coarsely grated|
|Minced chives||1 Tablespoon|
Cook green onions, onion, shallots, celery and parsley in butter, covered, until vegetables are soft but not brown.
Add stock, potatoes, watercress and thyme.
Cover, bring to boil, lower heat and simmer until potatoes are soft.
Puree, cool and blend in sour cream, seasonings and cucumber.
Adjust seasonings and thin with cream, if needed.
Sprinkle with paprika and chives.
Serving size: Complete recipe
Calories 1989 Calories from Fat 1132
% Daily Value*
Total Fat 129 g198%
Saturated Fat 73.1 g365.6%
Trans Fat 0 g
Cholesterol 336.4 mg112.1%
Sodium 2043.1 mg85.1%
Total Carbohydrates 166 g55.3%
Dietary Fiber 13.3 g53.2%
Sugars 35.7 g
Protein 41 g81.9%
Vitamin A 206% Vitamin C 124.9%
Calcium 74.9% Iron 58.3%
*Based on a 2000 Calorie diet