Watercress Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
tablespoons |
unsalted butter |
|
1 |
small |
yellow onion -- diced |
|
1/4 |
teaspoon |
salt |
|
1/8 |
teaspoon |
pepper |
|
1 |
large |
Yukon Gold potato |
|
2 |
cups |
low sodium vegetable broth |
|
1 |
pound |
watercress -- chopped |
|
1 |
tablespoon |
lemon juice |
|
1/4 |
cup |
low fat sour cream |
| Melt butter in saucepan. Add onion and cook until golden. Add salt and pepper and potato. Add chicken broth until boiling. Reduce heat and cook 10 to 15 minutes or until potato is cooked through. Add watercress and cook for 4 to 5 minutes or until cooked through. Add 1 tablespoon lemon juice and mix well. Puree soup in batches until smooth. Add sour cream and mix thoroughly. Makes 6 servings. |
| Per Serving: 90 Calories; 4g Fat (42.0% calories from fat); 7g Protein; 7g Carbohydrate; 3g Dietary Fiber; 12mg Cholesterol; 306mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. |