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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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

125 calories; 6 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 13 mg cholesterol; 617 mg sodium. 387 mg potassium; 13 g carbohydrates; 1 g fiber; 2 g sugar; 5 g protein; 1603 IU vitamin a; 26 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 1 mg iron;

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