In a heavy medium saucepan, saute onions in 1 tablespoon of olive oil until translucent. Add the chicken broth and bring to a boil. Add the watercress and simmer 4 minutes. Puree with an emersion blender or in batches using a tabletop blender. Return soup to the saucepan and add half-and-half. Bring soup back up to a boil and simmer 1 minute.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (296g)|
|Recipe Makes: 5|
|Calories from Fat: 59 (63%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 17.9mg||6 %|
|Sodium 693.4mg||24 %|
|Potassium 342mg||9 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 5.2g|
|Protein 3.9g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 94
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