HIGH cream of watercress

[Guest guest]

* Exported from MasterCook *

 

Cream of Watercress Soup

 

Recipe By :Lindsay Wagner and Ariane Spade

Serving Size : 6 Preparation Time :0:00

Categories : Kitpath Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons olive oil -- cold-pressed

1/2 cup water

2 onions -- finely chopped

1 clove -- finely chopped

3 large baking potatoes -- very thinly sliced

1/4 teaspoon ground black pepper

1 teaspoon salt

1 bunch watercress

1 cup soy or almond milk

1/2 cup water

 

1. Heat the oil in a large saucepan. saute the onions, covered, until

transparent. Add the garlic and saute for 1 minute more. Add the potatoes,

water, pepper, and salt, cover, and bring to a boil. Reduce and cook, covered,

until the potatoes break apart when stirred, about 15 minutes. It is important

to have a minimum amount of water in the pot, so check it often to make sure the

potatoes don't burn. If the potatoes start to stick, remove them from the heat

for 1 minute, stir, and return to heat.

 

2. Wash the watercress and set aside six small sprigs for garnish. Cut up the

rest, stems included, and add to the potatoes along with the soy milk and

additional water.

 

3. Place the soup in a blender or food processor and blend at medium speed until

very smooth and creamy, about 5 minutes. Return soup to the saucepan and cook

for 5 minutes. Garnish with watercress sprigs and serve.

 

Source:

" The High Road to Health: a vegetarian cookbook "

S(vegMail):

" Hanneman (kitpath) on 04-Apr-2001 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 118 Calories; 3g Fat (19.3% calories from

fat); 4g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 373mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 5062 0