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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a low cal tangy soup that is quite filling. Serve it piping hot. Try a bit of grated nutmeg on this as well. Ingredients:
2 bunches watercress, washed and dried |
2 tablespoons flour |
6 cups skim milk |
2 tablespoons dried onion |
1 tablespoon salt |
Directions:
1. Set aside 6 sprigs of watercress.
2. Finely chop remaining stems and leaves (should be about 3 cups).
3. Mix flour and 4 Tbs milk into a paste in a large saucepan.
4. Slowly add milk, onion and salt.
5. Cook over med heat stirring constantly until soup thickens.
6. Boil for 1 minute.
7. Stir in chopped watercress.
8. Serve as is or puree in a blender if desired.
9. Garnish with sprig of watercress.
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