Try this Fresh Watercress Soup recipe, or contribute your own.
Suggest a better description1. In a large saucepan, combine watercress, potatoes, salt, and water. Bring to a boil. Cover and simmer for 30 minutes, or until potatoes are fully cooked. Strain, reserving liquid. 2. Mash vegetables. Stir cooking liquid into mashed vegetables and return to pan. Bring to a boil. Stir in milk. Bring back just to boiling point, but do not allow to boil again. 3. Butter slices of bread and place them in the bottom of of a soup bowl. Pour soup over the bread and serve hot. Posted to The Gourmet Connection Recipe Page Newsletter 02 Mar 97 by Gourmet Connection
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Serving Size: 1 As an appe (372g) | ||
Recipe Makes: 4 | ||
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Calories: 254 | ||
Calories from Fat: 38 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 8.8mg | 3 % | |
Sodium 320.7mg | 11 % | |
Potassium 663.5mg | 17 % | |
Total Carbohydrate 47.1g | 14 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 42.4g | ||
Protein 8.6g | 12 % | |
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: 254
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