Wicked Watercress-potato Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soup | 4 | Servings | |
INGREDIENTS
| 4 | c | Chicken broth |
| 2 | Potatoes, peeled diced | |
| 1 | T | Instant minced onion |
| 1 | c | Coarsely chopped watercress |
| spinach or leaf lettuce | ||
| 1/2 | t | Salt, or to taste |
| 1 | t | Ground white pepper |
| 1 | c | Skim milk |
| Freshly ground black pepper | ||
| to taste |
INSTRUCTIONS
Place broth in medium saucepan. Add potatoes, onion and watercress, lettuce or spinach. Bring to a boil over high heat, reduce heat to low, cover and simmer about 20 minutes or until potatoes are tender. Pour vegetables and some of the broth into a blender or food processor and process until smoothly pureed and then return to the pan. Add salt, white pepper and milk; heat until steaming. Ladle into soup bowls. Sprinkle generously with black pepper. Makes 4 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 145
Calories From Fat: 15
Total Fat: 1.5g
Cholesterol: 1.2mg
Sodium: 1060.9mg
Potassium: 785.2mg
Carbohydrates: 23.4g
Fiber: 2.6g
Sugar: 4.8g
Protein: 9.4g