Watercress Soup II recipe
All Recipes Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Ingredients
- ¼ cup butter ½ cup all-purpose flour 1 quart chicken broth 12 ounces chopped watercress 2 cups half-and-half cream
Nutrition Info
- 325.3 caloriescarbohydrate: 18.2 gcholesterol: 75.3 mgfat: 25.7 gfiber: 0.8 gprotein: 7.3 gsaturatedFat: 16 gservingSize: -sodium: 166.6 mgsugar: 0.4 gtransFat: : -unsaturatedFat: : -
Directions Watercress Soup II
Directions
-
Melt butter in a saucepan over medium heat. Whisk in flour, and cook stirring constantly for a few minutes. Remove from heat, and gradually whisk in the chicken broth so that no lumps form.
Return to medium heat, and bring to a simmer. Add watercress, cover, and cook over low heat for 20 minutes. Puree in small batches using a blender, or blend in the pan using an immersion blender. Return to the saucepan, and stir in the half-and-half cream. Heat until warm, but do not boil.