Directions:
- In a large saucepan put the carrots, watercress, potatoes and onions. Pour over chicken stock, cover and cook over moderate heat until the vegetables are tender.
- Remove from the heat and in a food processor or blender. Return the pureed soup to the saucepan.
- Add the cream, sherry, and salt and pepper to taste. If the soup seems to thick, add a little milk.
- Garnish with sprigs of watercress. Serve either hot or chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.77 Kcal (1159 kJ) | ||
| Calories from fat | 82.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.2g | 14% | |
|---|---|---|---|
| Cholesterol | 32.8mg | 11% | |
| Sodium | 349.96mg | 15% | |
| Potassium | 721mg | 15% | |
| Total Carbs | 28.7g | 10% | |
| Sugars | 11.11g | 44% | |
| Dietary Fiber | 4.74g | 19% | |
| Protein | 8.26g | 17% | |
| Vitamin C | 16.4mg | 27% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 0.4mg | 2% | |
| Calcium | 88.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 65.07 Kcal (272 kJ) | ||
| Calories from fat | 19.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.16g | 14% | |
|---|---|---|---|
| Cholesterol | 7.71mg | 11% | |
| Sodium | 82.27mg | 15% | |
| Potassium | 169.51mg | 15% | |
| Total Carbs | 6.75g | 10% | |
| Sugars | 2.61g | 44% | |
| Dietary Fiber | 1.11g | 19% | |
| Protein | 1.94g | 17% | |
| Vitamin C | 3.9mg | 27% | |
| Vitamin A | 0.3mg | 40% | |
| Iron | 0.1mg | 2% | |
| Calcium | 20.7mg | 9% | |
* 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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