Cream of Watercress Soup
Portion Size: 1 cup
Ingredients: Yields: servings
| Ingredients | Notes: |
| 2 tablespoons canola oil | |
| 2 tablespoons all-purpose flour | |
| 1/4 teaspoon salt | |
| ½ cup finely chopped onion | Washed, peeled and finely chopped |
| ¼ cup finely chopped celery | Washed, trimmed and finely chopped |
| 1 pound fresh Watercress | Washed, trimmed and chopped |
| 1 tablespoon parsley flakes | |
| 6 cups reduced sodium chicken or vegetable broth | |
| 2 cups milk or half and half, warmed | |
| 1 teaspoon ground white pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the oil into a large stock and set over medium heat. | |
| 2 | Add onions. Cook until translucent. Stir in flour and toss to coat. | |
| 3 | Add remaining ingredients (except Watercress) and bring to a boil. | |
| 4 | Reduce the heat to low, cover and cook at a low simmer until mixture thickens. Just before serving stir in Watercress. Cook with lid off until heated through. | Cook until internal temperature reaches 165°F. |
Posted in Soup Recipes
