watercress orange and tofu soup

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* Exported from MasterCook *

 

Watercress, Orange and Tofu Soup

 

Recipe By :Wendy Sweetser

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

2 3/4 cups defatted vegetable broth

1 1/4 cups peeled chopped potatoes -- (small chunks)

1 bunch watercress

5/8 cup fresh orange juice

9 ounces light soft tofu

2 tablespoons butter

2 leeks -- sliced thin

1 zucchini -- grated

salt and black pepper

blanched shredded leek -- for garnish

snipped chives -- for garnish

crusty bread -- to serve

 

1. In a large saucepan, bring the broth to a boil. Add potatoes, cover the pan,

and simmer for 10 minutes or until tender.

 

2. Remove coarse stalks from the watercress. Chop watercress and add to the

saucepan. Simmer for 5 minutes.

 

3. Pour the soup into a food processor, add the orange juice and tofu, and puree

until smooth.

 

4. Rinse out the saucepan and place over a low heat. Add the butter and, when

foaming, saute the leeks and zucchini until soft. Pour in the pureed soup and

season to taste.

 

5. Reheat gently without boiling, garnish with blanched shredded leek and

snipped chives and serve with crusty bread.

 

VARIATION: Substitute firm tofu for soft and add broth or water as needed to

puree.

 

Description:

" Potato soup thickened with pureed tofu; garnished with leek and chive "

Source:

" Tofu for Health Cookbook: recipes with style and taste 2001 "

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Per Serving (excluding unknown items): 180 Calories; 8g Fat (35.8% calories from

fat); 7g Protein; 23g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 824mg

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

Fruit; 1 1/2 Fat.

 

Nutr. Assoc. : 0 421 0 0 26519 0 0 0 0 3891 356 2334

 

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=^..^= PatH (Pat Hanneman)

http://home.earthlink.net/~kitpath/

KP Cookbooks - tested lowfat recipes in MC format