* Exported from MasterCook *

WATERCRESS SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : 5-10G Low Carb Regional English
Soup Vegie Egg Cheese Znew2001


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch watercress -- washed
1 sm onion -- chopped
1 3/4 cups chicken stock -- or beef
350 g cauliflower flowerets -- 12 oz diced
Salt and pepper
2 egg yolks
1/4 cup cream
Chop the watercress reserving a few
-- ¥

Chop the watercress reserving a few sprigs
Dice cauliflower, place in a pan with the watercress, onion and stock and bring to the boil. Simmer for 20 minutes. Liquidise, return to the pan and bring to the boil. Season well. Beat the egg yolks and cream together and stir into the soup. Garnish with the watercress sprigs.










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Per Serving (excluding unknown items): 109 Calories; 7g Fat (54.4% calories from fat); 4g Protein; 8g Carbohydrate; 3g Dietary Fiber; 119mg Cholesterol; 979mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Vegetable; 1 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore May 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0