A very flavorful soup.
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.
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 5 | ||
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Calories: 94 | ||
Calories from Fat: 59 (63%) | ||
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Amt Per Serving | % DV | |
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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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