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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Remove from the heat and in a food processor or blender. Return the pureed soup to the saucepan. | 3. Add the cream, sherry, and salt and pepper to taste. If the soup seems to thick, add a little milk. | 4. Garnish with sprigs of watercress. Serve either hot or chilled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
watercress	3	cups	chopped	11.22	1.3158	2.346	0.102
potato	2		peeled diced	-	-	-	-
onion	2		chopped	120.0	28.02	3.3	0.3
chicken stock better	4 -5	cups	cubed	-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
sherry	1	cup	sweet	-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.