Guest guest Posted December 20, 2001 Report Share Posted December 20, 2001 I'm jumping the gun on next wk's cookbook because next week will be so busy- * Exported from MasterCook * Watercress Soup Recipe By :Rose Elliot Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 1 tablespoon olive oil 1 1/2 pounds potatoes -- peeled and diced 3 3/4 cups water 1 bunch watercress salt and freshly ground pepper Fry the onion in the olive oil in a large saucepan, covered, for 5 minutes, without browning. Add the potatoes, cover again and cook gently for a further 5-10 minutes. Stir from time to time and do not allow the vegetables to brown. Pour in the water then leave the soup to simmer about 20 minutes, until the potatoes are tender. Liquidize the soup together with the watercress. Season to taste with salt and pepper, reheat gently, then serve. Source: " Vegan Feasts " Copyright: " Rose Elliot 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 4g Fat (17.9% calories from fat); 4g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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