Directions:
- Lightly saute the onion and potato in the butter. Add the watercress, chicken stock and salt and pepper, to taste. Bring to a boil and simmer until the potatoes are cooked through, about 15 minutes. Puree mixture in blender until smooth.
- Bring to room temperature and then refrigerate. Serve chilled. Before serving, lightly stir in cream or sour cream and garnish with chopped chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.53 Kcal (982 kJ) | ||
| Calories from fat | 133.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.78g | 23% | |
|---|---|---|---|
| Cholesterol | 35.78mg | 12% | |
| Sodium | 216.96mg | 9% | |
| Potassium | 390.18mg | 8% | |
| Total Carbs | 18.36g | 6% | |
| Sugars | 7.11g | 28% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 8.13g | 16% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 29.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 97.08 Kcal (406 kJ) | ||
| Calories from fat | 55.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.12g | 23% | |
|---|---|---|---|
| Cholesterol | 14.81mg | 12% | |
| Sodium | 89.81mg | 9% | |
| Potassium | 161.51mg | 8% | |
| Total Carbs | 7.6g | 6% | |
| Sugars | 2.94g | 28% | |
| Dietary Fiber | 0.67g | 6% | |
| Protein | 3.37g | 16% | |
| Vitamin C | 3.2mg | 13% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 3% | |
| Calcium | 12.2mg | 3% | |
* 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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