Watercress Soup

Name: Watercress Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 3 Tbsps thinly sliced fresh chives, divided; 118 milliliters chilled heavy cream; 10 servings Kosher salt and freshly ground black pepper; 2 teaspoons (or more) fresh lemon juice; 2 liters low-salt chicken broth; 454 grams russet potatoes, peeled, cut into 1/2 cubes; 907 grams bunches watercress (about , tough stems trimmed, chopped (about 20 cups); 2 Tbsps (1/4 stick) unsalted butter; 1 medium yellow onion, chopped

Watercress Soup might be just the soup you are searching for. Watching your figure? This gluten free and vegetarian recipe has 142 calories, 7g of protein, and 8g of fat per serving. This recipe serves 10. From preparation to the plate, this recipe takes approximately 45 minutes. It is perfect for Autumn. Head to the store and pick up chives, heavy cream, onion, and a few other things to make it today.

Instructions

Melt butter in a medium pot over mediumheat.

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Butter

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Pot

Add onion and cook, stirring often,until softened, 5-6 minutes.

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Onion

Add brothand potatoes; bring to a boil over medium-highheat. Reduce heat to medium andsimmer, stirring occasionally, until potatoesare tender, about 20 minutes.

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Potato

Removefrom heat.

Add watercress to pot; stir until leaveswilt.

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Watercress

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Pot

Let soup cool briefly. Working inbatches, purée soup in a blender untilsmooth. Return soup to same pot. Stir in1 1/2 teaspoons lemon juice. Season to taste withsalt, pepper, and more lemon juice, ifdesired. DO AHEAD: Can be made 8 hoursahead. Cover and chill.

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Lemon Juice