Melt the margarine in a medium saucepan. Add the onion and shallot and cook, stirring frequently, until the onion is translucent, about 3-4 minutes. Add watercress and stir until wilted. Add broth and bring just to a boil. Remove from heat and puree in a food processor or blender. Serve hot or chilled. Season with salt & pepper. Garnish by floating a lemon slice on the soup, topped with a leaf of watercress. Per serving: 131 Calories (kcal); 6g Total Fat; (38% calories from fat); 4g Protein; 17g Carbohydrate; 1mg Cholesterol; 1132mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: The No-Tofu Vegetarian Cookbook Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1363g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 34 (32%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 5447.5mg||188 %|
|Potassium 20.6mg||1 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 18.1g|
|Protein 0.2g||0 %|
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Calories per serving: 106
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