Directions:
- Cook scallions in butter for about ((5)) minutes over moderate heat, stirring frequently. Add potatoes, salt, and chicken broth. Bring to boil and cook, covered, for 10 minutes. Add the water cress in coarse pieces, spinach leaves, and torn up lettuce. Continue cooking until potatoes are tender, about 5 minutes longer. Strain off about 1 cup of broth. Place vegetables and remaining broth in blender. Cover container and turn on blender. Blend until smooth, add remaining broth and reheat. Served garnished with chopped chives, or sour cream sprinkled with paprika.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.31 Kcal (851 kJ) | ||
| Calories from fat | 136.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.17g | 23% | |
|---|---|---|---|
| Cholesterol | 40.26mg | 13% | |
| Sodium | 1060.48mg | 44% | |
| Potassium | 408mg | 9% | |
| Total Carbs | 14.32g | 5% | |
| Sugars | 2.79g | 11% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 2.01g | 4% | |
| Vitamin C | 13.4mg | 22% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 1.1mg | 6% | |
| Calcium | 48.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 87.64 Kcal (367 kJ) | ||
| Calories from fat | 58.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.54g | 23% | |
|---|---|---|---|
| Cholesterol | 17.36mg | 13% | |
| Sodium | 457.15mg | 44% | |
| Potassium | 175.88mg | 9% | |
| Total Carbs | 6.17g | 5% | |
| Sugars | 1.2g | 11% | |
| Dietary Fiber | 1.07g | 10% | |
| Protein | 0.87g | 4% | |
| Vitamin C | 5.8mg | 22% | |
| Vitamin A | 0.4mg | 28% | |
| Iron | 0.5mg | 6% | |
| Calcium | 20.9mg | 5% | |
* 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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