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Ingredients
1 ½ tablespoons excellent olive oil, plus additional for garnish
2 scallions, thinly sliced
1 medium potato, peeled and cut into ¼-inch dice
3 cups chicken broth, or more if desired
1 ½ bunches watercress, stems trimmed to 1 inch from beginning of leaves, to yield about 2 packed cups leaves
¼ cup basil leaves
Coarse sea salt and freshly ground black pepper
Nutritional analysis per serving (4 servings)
17 grams carbs; 5 milligrams cholesterol; 159 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 2 grams fiber; 663 milligrams sodium; 7 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a soup pot over medium-high heat. Sprinkle in 1 ½ tablespoons oil, and when it shimmers, add scallions and potato. Sauté for 2 minutes.
- Step 2
Add broth and 3 cups water, and bring to a simmer. Simmer until potato is very soft, about 10 minutes. Add watercress and basil, and cook until wilted, about 1 minute.
- Step 3
Transfer to a blender or use an immersion blender, and purée the soup until smooth. (If using an immersion blender, begin puréeing at low speed, to avoid spattering hot soup.) If the soup is too thick, add a little broth or water as desired. Season with salt and pepper to taste. To serve, ladle equal portions into bowls, and garnish each bowl with a sprinkling of olive oil.
Private Notes
Comments
Definitely too much liquid in the recipe. 3 cups total should do the trick but likely will not serve 4 people very much per portion.
So I wonder if the recipe should have read 3 cups broth OR 3 cups of water (instead of AND). Given the above measurements the comment in the last paragraph (about it possibly being too thick) seems impossible. Normally I don't change recipes (esp on the first go round) but with this I would definitely cut down on the liquid. We simmered it for 30 min extra at the end to concentrate it and added some cream at the end.
4/21 made with butter and finished with a bit of cream. Much less water/stock than noted on the recipe. A yummy treat!