- make this recipe
- user reviews (0)
Garden Soup
Ingredients
-
1 1/4
pounds russet potatoes (3 medium), peeled, cut in 1-inch pieces
-
1 1/2
cups sliced green onions (2 to 3 bunches)
-
2
tablespoons butter
-
6
cups reduced-sodium chicken broth
-
6
cups watercress (about 3 bunches), tough stems removed, or fresh baby spinach leaves
-
3
tablespoons snipped fresh tarragon
-
1/2
cup dry white wine or reduced-sodium chicken broth
-
Salt and freshly ground black pepper
-
1/2
cup dairy sour cream (optional)
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)
- Servings Per Recipe 8,
- Calories 125,
- Protein (gm) 5,
- Carbohydrate (gm) 13,
- Fat, total (gm) 6,
- Cholesterol (mg) 13,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 2,
- Vitamin A (IU) 1603,
- Vitamin C (mg) 26,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 617,
- Potassium (mg) 387,
- Calcium (DV %) 71,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
