Directions:
- Melt butter in a saucepan over medium heat. Whisk in flour, and cook stirring constantly for a few minutes. Remove from heat, and gradually whisk in the chicken broth so that no lumps form.
- Return to medium heat, and bring to a simmer. Add watercress, cover, and cook over low heat for 20 minutes. Puree in small batches using a blender, or blend in the pan using an immersion blender. Return to the saucepan, and stir in the half-and-half cream. Heat until warm, but do not boil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337 Kcal (1411 kJ) | ||
| Calories from fat | 235.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.17g | 40% | |
|---|---|---|---|
| Cholesterol | 75.27mg | 25% | |
| Sodium | 946.41mg | 39% | |
| Potassium | 646.08mg | 14% | |
| Total Carbs | 17.57g | 6% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 7.04g | 14% | |
| Vitamin C | 54.2mg | 90% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 249mg | 25% | |
| Amount Per 100 g | |||
| Calories | 71.57 Kcal (300 kJ) | ||
| Calories from fat | 50.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.56g | 40% | |
|---|---|---|---|
| Cholesterol | 15.99mg | 25% | |
| Sodium | 201mg | 39% | |
| Potassium | 137.22mg | 14% | |
| Total Carbs | 3.73g | 6% | |
| Dietary Fiber | 0.28g | 5% | |
| Protein | 1.49g | 14% | |
| Vitamin C | 11.5mg | 90% | |
| Calcium | 52.9mg | 25% | |
* 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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