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Soups & StewsVegetable Soups: Red to Yel >  Watercress, Cream of Watercress Soup


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Serves 10.

6 cups chicken broth

2 bunches watercress or parsley, trimmed and chopped
1/2 cup butter
1/2 cup flour
2 tablespoons horseradish
2 cups milk
Salt and pepper, to taste 

Cooking Directions
In large saucepan bring broth and watercress to a boil, cover, lower heat and simmer 10 minutes.

Drain watercress from broth and puree in blender or food processor, add back to broth.

Melt butter in another large saucepan; whisk in flour, add broth mixture.

Cook and stir over medium heat until hot and thick.

Stir in horseradish, milk, salt and pepper.

Heat through.

Garnish with a dusting of paprika or minced roasted red pepper.

Wine suggestion: Serve with a chilled Sauvignon Blanc or white sparkling wine.

Serving Suggestions
This soup makes a perfect starter course for an elegant holiday meal. Can be made 2 days ahead and refrigerated. Reheat gently to serve.

Nutrition Facts
Calories 150 calories; Protein 7 grams; Fat 10 grams; Sodium 300 milligrams; Cholesterol 10 milligrams; Saturated Fat 3 grams; Carbohydrates 8 grams; Fiber 0 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit



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