Chilled Watercress Bisque

120 minutes Prep: 30 minutes Cook: 0 minutes

0 calories per serving view nutrition facts

3 or 4 servings suggest servings

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Ingredients

1	can	soup, cream of potato	quick, frozen
1	can	milk	measured with soup can
2	C.	watercress	washed, drained, finely cut

Directions

Thaw soup a little by placing opened can in a pan of hot water.

Pour into glass container of electric mixer or blender or food processor.

Add milk and watercress. Blend until smooth.

Refrigerate until well chilled. Just before serving, pour into blender again and blend a few seconds.

If too thick, add a little cold milk or cream.

Serve in chilled soup cups.

Makes 3 or 4 servings.

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Nutrition Facts

Serving Size 0g

Amount per Serving

Calories 0 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	0%
Calcium	0%		Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Cold Buttermilk Soup

This recipe was unique, delicious, and very quick and easy to make. I would suggest beating the egg yolks very well so they don't separate in the soup (since neither the yolks nor the soup will be cooked). Some people may want to cut down on the amount of sugar called for if you would like a soup that's a little less sweet. Because of the pale color of the soup it would look very elegant to float a colorful pansy or some other edible flower on the soup just before serving. You should definitely give this soup a try!

Reviewed by Midnightstorm6