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Garden Soup

Celebrate a most welcome hue of the season with this creamy pureed soup recipe flavored with green onions, watercress, and tarragon.

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  • Makes: 8 servings
  • Yields: 8 side-dish servings
  • Prep: 30 mins
  • Cool: 15 mins
  • Cook: 23 mins

Garden Soup

Directions

  1. In 4- to 5-quart Dutch oven cook potatoes and onion in hot butter over medium heat for 3 to 5 minutes or until onions are tender but not brown, stirring occasionally. Add 6 cups broth; bring to boiling. Reduce heat. Simmer, covered, for 20 minutes or until potatoes are tender.
  2. Stir in the watercress; return broth to simmering. Simmer, covered, for 3 to 5 minutes, until greens are tender. Remove soup from heat; cool 15 minutes. Stir in tarragon. Puree soup using immersion blender or in batches using a blender.
  3. Stir wine or broth into soup; season with salt and pepper. Heat through over low heat. If desired, top servings with sour cream. Makes 8 side-dish servings.

Nutrition Facts (Garden Soup)

  • Per serving:
  • 125 kcal cal.,
  • 6 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 13 mg chol.,
  • 617 mg sodium,
  • 13 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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