no-tofu: watercress soup

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* Exported from MasterCook *

 

Watercress Soup

 

Recipe By :Sharon Sassaman Claessens

Serving Size : 2 Preparation Time :0:00

Categories : Chowders & Soups New Import

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons soy margarine

1/3 cup finely chopped onion

1 shallot -- minced

1 bunch watercress -- rinsed, chopped

1 cup defatted low-sodium vegetable broth

1/4 teaspoon salt

1 Dash freshly ground pepper

Thin lemon slices -- for garnish

Watercress leaves -- for garnish

 

Melt the margarine in a medium saucepan. Add the onion and shallot and cook,

stirring frequently, until the onion is translucent, about 3 to 4 minutes. Add

watercress and stir until wilted. Add broth and bring just to a boil. Remove

from heat and puree in a food processor or blender. Serve hot or chilled. Season

with salt and pepper. Garnish by floating a lemon slice on the soup, topped with

a leaf of watercress.

 

Makes 2 servings.

 

TIP:

Watercress is a member of that illustrious family of cruciferous vegetables

believed to be effective in preventing cancer. Since, as a general rule, the

darker the green, the more nutritious, one would rightly assume that watercress

stands out. In fact, it is high in vitamin C, beta carotene and calcium, as well

as folacin and fiber.

 

Source:

" No-Tofu Vegetarian Cookbook (1997 Claessens) "

S(Archive):

" MC (kitpath) on 04-30-2003 "

Copyright:

" 1997 ISBN: 155788269X "

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Per Serving (excluding unknown items): 60 Calories; 4g Fat (62.6% calories from

fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 819mg

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

 

NOTES : Watercress is often used in salads, but can easily be made into a quick

and tasty soup for two. The bright green color of this soup is outrageously

gorgeous.

 

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