*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I left out the oil and cooked the potato and onion in a small amount of water with a chicken bouillion cube thrown in. Topped up the liquid with milk and left out the cream. Most excellent. This is a good one for the immersion blender - with a full size blender you need TINY batches or it's likely to throw the lid off and splatter you and your kitchen with green goo.
The soup was very good. I have just learned of the incredible nutritional value of watercress and I was trying to find ways to eat it other than on salads. This was absolutely a perfect way. I will be making a lot of this and keeping it in the fridge. P.S I did make it lower fat by using non fat milk and I was still pleased with the results!!
I absolutely loved it when my host mother in France would make this soup. However, there is a MUCH easier way to make this soup than this recipe suggests. My host mother would use watercress, two potatoes, creme fraiche, salt and pepper. She would cook the vegetables in water, puree them with an immersion blender, and add creme fraiche. This is 10 times easier and healthier, and it still tastes amazing!
She would also sometimes add broccoli, a great addition.
I was looking for a non-salad recipe so I could use up that bunch of watercress and this one is a winner! I substituted potatoes water for milk (didn't have any on hand) & added cornstarch as a thickener & love it! I'll be making this over & over again.
This was very tasty easy and elegant! I made a few alterations due to a somewhat bare pantry. I only had about 1 1/2 cups of milk so I used some extra stock (vegetable to make it vegetarian) and about half a cup of sherry. I ate it while watching Wilde and found it an aesthetically worthy complement to the movie.:D
I just discovered the great nutritional aspects of watercress and this was the perfect recipe to load up on it! I used a vegetable base stock instead of chicken to make it vegetarian. I also added a few cloves of garlic and 2 jalapeno peppers to the onion potato mix for some extra flavor without having to add any salt. i was delish
I was trying to figure out a quick fix for all this watercress I bought on a whim and this worked perfectly! It's also low fat I could just use skim milk. I might try to use less liquid and allow the watercress stock to be thicker next time for a creamier texture...it was also hard to control the blender at first you have to start low and stay at the "mix/chop" modes for awhile.