Parsley, Sweet Onion and Watercress Soup
Flecks of parsley shine through in this delicate spring soup. The watercress cooks in the broth just to add flavour before being strained out.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 243 |
| pro | 5 g |
| total fat | 20 g |
| sat. fat | 12 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 129 mg |
| sodium | 470 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 18% |
| vit A | 48% |
| vit C | 73% |
| folate | 34% |
-
2 tbsp (25 mL) butter
2 large sweet onions (such as Vidalia), chopped
2 cups (500 mL) sodium-reduced chicken stock
3 cups (750 mL) loosely packed fresh parsley
2 cups (500 mL) chopped watercress (about 1 bunch)
1/2 tsp (2 mL) salt
1 cup (250 mL) whipping cream
2 egg yolks
Pinch each white and cayenne pepper
Preparation:
In skillet, melt butter over medium heat; cook onions, stirring, until softened, about 10 minutes. Set aside.
In large saucepan, bring stock and 2 cups (500 mL) water to boil. Add 2 cups (500 mL) of the parsley, watercress and salt ; reduce heat, cover and simmer for 20 minutes.
Strain through sieve into bowl, pressing on solids; discard solids. Return all but 1 cup (250 mL) stock mixture to saucepan.
In blender, blend remaining parsley, cream, egg yolks, white and cayenne peppers, onions and reserved stock mixture on low until parsley is finely chopped. Return to saucepan. Cook over medium-low heat, stirring constantly and without boiling, until thick enough to coat spoon, about 5 minutes.
In large saucepan, bring stock and 2 cups (500 mL) water to boil. Add 2 cups (500 mL) of the parsley, watercress and salt ; reduce heat, cover and simmer for 20 minutes.
Strain through sieve into bowl, pressing on solids; discard solids. Return all but 1 cup (250 mL) stock mixture to saucepan.
In blender, blend remaining parsley, cream, egg yolks, white and cayenne peppers, onions and reserved stock mixture on low until parsley is finely chopped. Return to saucepan. Cook over medium-low heat, stirring constantly and without boiling, until thick enough to coat spoon, about 5 minutes.
Source
Canadian Living Magazine: May 2007
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For more ideas on cooking with Real Cream, click here |
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