Watercress And Leek Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers, Christmas, Soups | 8 | Servings | ||
INGREDIENTS
| 1 | lb | Leeks, trimmed washed & |
| sliced | ||
| 2 | Watercress, washed | |
| 1/2 | oz | Margarine |
| 3 1/2 | c | Stock |
| 1 | t | Cornstarch |
| Salt & pepper |
INSTRUCTIONS
Fry leeks & watercress in margarine in a large pot over a low heat for 15 minutes. Keep a lid on the pot, but stir occasionally, don't let it brown. Add stock, bring to a boil & simmer for 10 minutes. Dissolve cornstarch in a little cold water & add to the soup. Blend till smooth, reheat & serve.
A Message from our Provider:
“Rainbows – a gift from God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 86
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 3.2mg
Sodium: 178.2mg
Potassium: 213.1mg
Carbohydrates: 12g
Fiber: 1g
Sugar: 3.9g
Protein: 3.5g