Vegetarian Soup Cuisine

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* Exported from MasterCook *

 

Watercress and Potato Chowder

 

Recipe By :Vegetarian Soup Cuisine - Jay Solomon

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 medium bunches watercress

1 tablespoon canola oil

1 medium yellow onion -- chopped

2 stalks celery -- chopped

2 cloves garlic -- minced

4 cups hot water

4 cups diced white potatoes (peeled, if desired)

2 medium carrots -- peeled and diced

1 1/2 teaspoons dried thyme

1/2 teaspoon ground white pepper or black pepper

1 teaspoon salt

1 cup whole or lowfat milk

1/4 cup chopped fresh parsley

1 to 2 tablespoons rice vinegar or balsamic vinegar

 

Place the watercress in a colander and rinse under cold running water; drain and

pat dry. Remove the woody stems and coarsely chop the leaves. Set aside.

In a large saucepan heat the oil. Add the onion, celery, and garlic, and saute

5 to 7 minutes. Stir in the water, potatoes, carrots, and dried seasonings,

and bring to a simmer. Cook for 20 minutes over low-medium heat, stirring

occasionally.

Stir in the watercress, milk, and parsley, and cook for 5 to 10 minutes more

over low heat, stirring frequently. (Do not boil.) To thicken the soup, mash

the potatoes against the side of the pan with a wooden spoon. Stir in the

vinegar. Turn off the heat and let sit about 10 minutes before serving.

Ladle the soup into bowls and serve hot.

 

 

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Per serving: 44 Calories (kcal); 2g Total Fat; (46% calories from fat); 1g

Protein; 5g Carbohydrate; 0mg Cholesterol; 387mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

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