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Ingredientes
- 500 gm Potatoes, peeled & diced
- 2 x Green outside lettuce leaves
- 1 x Onion, peeled, minced
- 2 1/2 c. Water
- 2 c. Lowfat milk
- 1 c. Cress leaves, firmly packed
- 2 tsp Salt
Direcciones
- Chop the lettuce leaves, and simmer with potatoes, onion and water in a covered saucepan for 1 hour. Puree the soup in a blender or possibly press through a sieve, and return to the saucepan on a low heat.
- In a separate pan, heat the lowfat milk then stir into the puree till thoroughly blended. Add in the finely minced cress and salt, remove from the stove and serve.
- For Cool Cress Soup, refrigeratein the refrigerator, pour into cool glasses or possibly bowls, and top with a spoonful of lowfat sour cream and a cress leaf.
- "Hemphill's Book Of Herbs"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 400g | |
| Recipe makes 4 servings | |
| Calories 136 | |
| Calories from Fat 12 | 9% |
| Total Fat 1.35g | 2% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 1230mg | 51% |
| Potassium 668mg | 19% |
| Total Carbs 25.27g | 7% |
| Dietary Fiber 2.6g | 9% |
| Sugars 8.52g | 6% |
| Protein 6.51g | 10% |
