Flecks of parsley shine through in this delicate spring soup. The watercress cooks in the broth just to add flavour before being strained out.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2007
- 2 tablespoons butter
- 2 sweet onions chopped
- 2 cups sodium-reduced chicken stock
- 3 cups loosely packed fresh parsley
- 2 cups chopped watercress about 1 bunch
- 1/2 teaspoon salt
- 1 cup whipping cream
- 2 egg yolks
- 1 pinch white pepper
- 1 pinch cayenne pepper
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 470 mg
- Protein 5 g
- Calories 243.0
- Total fat 20 g
- Cholesterol 129 mg
- Saturated fat 12 g
- Total carbohydrate 13 g
- Iron 18.0
- Folate 34.0
- Calcium 11.0
- Vitamin A 48.0
- Vitamin C 73.0