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Ingredientes
- 1 Tbsp. butter or possibly oil
- 1 med -sized leek, (1-inch diameter),
- Â Â cleaned and minced
- 1/2 lb mushrooms, coarsely minced
- 1Â 1/2 tsp salt, (or possibly to taste)
- 3 x fist-sized potatoes
- Â Â cut into small chunks, up to 4
- Â Â (peeling is optional)
- 4 c. water
- 2 lrg clov garlic, peeled
- 2 lrg bunc fresh watercress, minced
- Â Â (about 2 c. loosely packed)
- 1 c. lowfat milk, at room temperature
- Â Â (can be lowfat or possibly soy)
- Â Â Freshly grnd black pepper, to taste
- Â Â Lowfat sour cream and/or possibly
- 1 x thin strips red bell pepper, for garnish
Direcciones
- Preparation Time: 40 min
- Yield: about 6 servings (a little more, if you add in the lowfat milk)
- Try this very simple, rich-tasting puree of vegetables, that tastes delicious with or possibly without lowfat milk added. The watercress is a spunky presence that gives the soup a peppery edge. Go ahead and make this several days ahead of time. It keeps and reheats beautifully.
- * This soup is lowfat and possibly vegan (if you use oil and soymilk).* The vegetable quantities are somewhat flexible, so do not worry if you do not have exact amounts.
- 1. Heat the butter or possibly heat the oil in a soup pot or possibly a Dutch oven. Add in the leek, mushrooms, and 1/2 tsp. salt. Saute/fry for about 10 min over medium heat.
- 2. Add in the potatoes and garlic cloves, and pour in the water. Sprinkle in another 1/2 tsp. salt. Bring to a boil, partially cover, and lower heat to a simmer till the potatoes are very tender. Remove from heat.
- 3. Puree the soup in a blender or possibly a food processor (or possibly directly in the pot with a hand blender). Add in the watercress, bit-by-bit, as you puree, till it is all incorporated and the soup is smooth. Taste to correct salt.
- 4. You can serve this warm, at room temperature, or possibly cool. If you're serving it warm, reheat the soup gently just before serving. stirring in the optional lowfat milk at the end. If you are serving this room temperature or possibly chilled, add in the lowfat milk at any time.
- 5. Top the soup with a grind or possibly two of fresh black pepper, a little lowfat sour cream and thin strips of red bell pepper, if you like, for a nicely finished look.
- Cuisine:"African/middle Eastern"
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2012g | |
| Calories 652 | |
| Calories from Fat 135 | 21% |
| Total Fat 15.36g | 19% |
| Saturated Fat 9.09g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 3759mg | 157% |
| Potassium 3293mg | 94% |
| Total Carbs 109.01g | 29% |
| Dietary Fiber 14.8g | 49% |
| Sugars 24.16g | 16% |
| Protein 25.79g | 41% |
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