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 onionWashed, peeled and finely chopped
¼ cup finely chopped celeryWashed, trimmed and finely chopped
1  pound fresh WatercressWashed, 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
1Heat the oil into a large stock and set over medium heat.
2Add onions. Cook until translucent. Stir in flour and toss to coat.
3Add remaining ingredients (except Watercress) and bring to a boil.
4Reduce 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.
To make this recipe gluten free: Use GF broth and GF flour. Always check all ingredients to be sure they are gluten free.
Posted in

Jacqueline Larson M.S., R.D.N. and Associates