Garden Soup
Celebrate a most welcome hue of the season with this creamy pureed soup recipe flavored with green onions, watercress, and tarragon.
Prep Time:
30 mins
Total Time:
1 hr 8 mins
Servings:
Makes 8 side-dish servings.
Ingredients
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1-1/4 lb. russet potatoes (3 medium), peeled, cut in 1-inch pieces
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1-1/2 cups sliced green onions (2 to 3 bunches)
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2 Tbsp. butter
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6 cups reduced-sodium chicken broth
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6 cups watercress (about 3 bunches), tough stems removed, or fresh baby spinach leaves
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3 Tbsp. snipped fresh tarragon
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1/2 cup dry white wine or reduced-sodium chicken broth
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Salt and freshly ground black pepper
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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 information
Calories 125, Total Fat 6 g, Saturated Fat 3 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 13 mg, Sodium 617 mg, Carbohydrate 13 g, Total Sugar 2 g, Fiber 1 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 44%, Calcium 7%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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