Try this Oyster And Watercress Soup recipe, or contribute your own.
Suggest a better descriptionChop the leeks up very finely and then cook them in melted butter in a pot. The leeks only need to soften and not colour. After about 2 to 3 minutes add the diced potatoes, stir for another 1 - 2 minutes then add the white wine vinegar. Let this boil away until the alcohol has dissolved. Add to the pan about 100ml of water and the double cream and stir in. Take the oysters and remove from the shell. Chop the watercress finely and add to the pot with the leeks. Cook for 2 minutes and then add the oysters to the soup . Squeeze lemon juice over the soup and season with salt and pepper. Garnish with chopped chives and finally before serving add the butter and stir until it is dissolved into the soup. Posted to CHILE-HEADS DIGEST V3 #,
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Serving Size: 1 Serving (697g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1165 | ||
Calories from Fat: 856 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 95.1g | 127 % | |
Saturated Fat 59g | 295 % | |
Monounsaturated Fat 24.5g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 300.3mg | 92 % | |
Sodium 838mg | 29 % | |
Potassium 1601.3mg | 42 % | |
Total Carbohydrate 71.2g | 21 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 61.5g | ||
Protein 16.1g | 23 % | |
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: 1165
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