Garden Soup

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

Garden Soup Enlarge Image
Makes:
8 servings
Yields:
8 side-dish servings
Prep:
30 mins
Cool:
15 mins
Cook:
23 mins
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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)
    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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