1.Wash,peel and cube potatoes. 2.Wash,peel and cube and chop soupgreens. 3.Cut watercress finely. 4.Heat the butter in pot;add the potatoes,vegetables and onion and saute in the butter. 5.Season with salt and pepper and fill up with the broth. 6.Cook soup for 5-6 minutes, than add 3/4 of the watercress. 7.Puree all in the pot with a handmixer. 8.Add the whip cream, boil up once.Taste and season again, if needed. 9.Cut the filets in small stripes and put in soup plates and pour the soup over;garnish with left over watercress. 10.Serve with fresh bread and beer. Typed by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120
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|Serving Size: 1 Serving (474g)|
|Recipe Makes: 2|
|Calories from Fat: 554 (68%)|
|Amt Per Serving||% DV|
|Total Fat 61.5g||82 %|
|Saturated Fat 36.1g||181 %|
|Monounsaturated Fat 18.1g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 229mg||70 %|
|Sodium 258.3mg||9 %|
|Potassium 1367.7mg||36 %|
|Total Carbohydrate 44.7g||13 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 39g|
|Protein 23.6g||34 %|
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Calories per serving: 814
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