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Suggest a better descriptionPeel and chop the potatoes into 1/2 inch pieces. In a deep saucepan, bring chicken broth, potatoes and watercress to a boil. Reduce heat and simmer, partially covered, over moderate heat until soft, 15 to 20 minutes. Meanwhile, in a food processor fitted with the metal blade, chop green onions and dill until minced. Coarsely chop cucumber, add to processor and process until pureed. Scrape down sides and process until smooth, about 1 minute. Transfer to a large nonaluminum bowl. When potatoes are tender, use a slotted spoon to transfer them and watercress to same food processor work bowl. Add 1/2 cup of the broth and process until smooth. Remove to bowl with cucumber; stir in remaining broth, seasonings and yogurt. Refrigerated until chilled. Serve chilled, garnishing each serving with a dollop of yogurt and a sprinkling of chopped dill. Serves 8. Recipe by: "Easy entertaining with Marlene Sorosky". Posted to recipelu-digest by "Diane Geary"
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 14 | ||
Calories from Fat: 3 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 528.2mg | 18 % | |
Potassium 86.7mg | 2 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.1g | ||
Protein 1.3g | 2 % | |
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: 14
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