dish
Watercress Soup with Lemon Cream

6
Serves
91
Calories
12
Nutrients
10
Vitamins

Ingredients

1/2 tablespoon olive oil
1/2 cup finely chopped celery
1 large onion , chopped
2 small Russet potatoes
1/4 cup chopped, fresh parsley
about 1 quart low-sodium chicken broth or vegetable broth
6 cups watercress leaves
juice of 1/2 lemon
3 tablespoons non-fat sour cream

Cooking Instructions

1. Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt and pepper, and cook for 10 minutes.

2. Peel and slice the potatoes and add them to the pot. Add the bay leaf, parsley and broth and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.

4. Add the watercress and remove from heat.

5. Blend the lemon juice and sour cream together and set aside.

6. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.

7. Serve the soup in bowls with a dollop of lemon sour cream.

Serving Size: about 1 1/2 cups

Nutrition Information

Number of Servings: 6
Calories
91
Protein
5 g
Total Carbohydrate
15 g
Dietary Fiber
3 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
4 g
Total Fat
2 g
Saturated Fat
1 g
Monounsaturated Fat
1 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
3 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
20 %
Percent Calories from Carbohydrate
60 %
Percent Calories from Fat
20 %
Vitamin A
1798 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
32 mg
Vitamin D
0 IU
Folate
10 mcg
Vitamin E
1 IU
Vitamin K
85 mcg
Pantothenic Acid
0 mg
Calcium
87 mg
Iron
1 mg
Phosphorus
25 mg
Potassium
460 mg
Sodium
205 mg
Zinc
0 mg