Ingredients:
- 1/4 cup potato, peeled & diced about 1/2 the size of the asparagus pieces so the cooking time is equal
- chervil (to garnish ) (optional)
Directions:
- Over medium heat, sweat the shallots and garlic in butter in a pot.
- Once the shallots are translucent add the potato, asparagus and tarragon.
- After a minute, add the chicken stock and bring to a simmer.
- Once the asparagus and potatoes are cooked through (timing will depend on size of pieces), puree in a blender and pass through a fine strainer.
- Place back in pot and bring to a boil.
- Since watercress is a little bitter, I suggest you add it gradually- puree& taste.
- Repeat until it suits you.
- Add the cream and season with salt and pepper to taste.
- Garnish with chervil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 19995.99 Kcal (83719 kJ) | ||
| Calories from fat | 18690.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2076.74g | 3195% | |
|---|---|---|---|
| Cholesterol | 18.43mg | 6% | |
| Sodium | 522.4mg | 22% | |
| Potassium | 568.76mg | 12% | |
| Total Carbs | 197.36g | 66% | |
| Sugars | 9.3g | 37% | |
| Dietary Fiber | 1.78g | 7% | |
| Protein | 130.88g | 262% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.5mg | 8% | |
| Calcium | 35.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 314.35 Kcal (1316 kJ) | ||
| Calories from fat | 293.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.65g | 3195% | |
|---|---|---|---|
| Cholesterol | 0.29mg | 6% | |
| Sodium | 8.21mg | 22% | |
| Potassium | 8.94mg | 12% | |
| Total Carbs | 3.1g | 66% | |
| Sugars | 0.15g | 37% | |
| Dietary Fiber | 0.03g | 7% | |
| Protein | 2.06g | 262% | |
| Vitamin C | 0.1mg | 9% | |
| Calcium | 0.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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