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Garden Soup

Rated :  Not yet rated
Prep: 30 minutes
Cook: 23 minutes
Cool: 15 minutes
 
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Garden Soup

Ingredients

  • 1-1/4  lb. russet potatoes (3 medium), peeled, cut in 1-inch pieces
  • 1-1/2  cups sliced green onions (2 to 3 bunches)
  • 2  Tbsp. butter
  • 6  cups reduced-sodium chicken broth
  • 6  cups watercress (about 3 bunches), tough stems removed, or fresh baby spinach leaves
  • 3  Tbsp. 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

  • Calories 125,
  • Total Fat (g) 6,
  • Saturated Fat (g) 3,
  • Monounsaturated Fat (g) 1,
  • Polyunsaturated Fat (g) 0,
  • Cholesterol (mg) 13,
  • Sodium (mg) 617,
  • Carbohydrate (g) 13,
  • Total Sugar (g) 2,
  • Fiber (g) 1,
  • Protein (g) 5,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 44,
  • Calcium (DV%) 7,
  • Iron (DV%) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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