Creamy Watercress Soup  Creamy Watercress Soup 6174 creamy watercress soup

Creamy Watercress Soup

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recipe image  Creamy Watercress Soup bf5f65f057f269d87133f6eb8cbcb566 l

Rating: 5 stars

2 Ratings

  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

On this healthy Asian vegetable gallop-fry recipe, watercress is cooked then tossed with ragged Chinese language oyster sauce. Use a salad spinner so the watercress is dry to the touch, or the gallop-fry will change into too moist. If the watercress is young and tender, gallop-fry your total stems. If the stem ends are woody and tough, discard them.

Grace Younger

Creamy Watercress Soup svg 3E

Source: EatingWell Journal, February/March 2005




Develop Forward Tip: Duvet and refrigerate the sauce (Step 1) for as a lot as 1 week; wash and dry watercress as a lot as 4 hours ahead.

Shao Hsing (or Shaoxing) is a seasoned rice wine. It is equipped in most Asian strong point markets and some better supermarkets within the Asian share. If unavailable, dry sherry is an acceptable exchange.

Vitamin Facts

Serving Size:

about 1/2 cup

Per Serving:

104 calories; protein 4.7g; carbohydrates 3.7g; dietary fiber 1g; sugars 1.2g; elephantine 8.3g; saturated elephantine 0.7g; vitamin a iu 6509.6IU; vitamin c 87.7mg; folate 18.4mcg; calcium 245mg; iron 0.4mg; magnesium 43.1mg; potassium 674.1mg; sodium 284.7mg; thiamin 0.2mg; added sugar 1g.


2 vegetable, 1 1/2 elephantine

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