American Institute for Cancer Research

Watercress Soup with Shrimp

1 Tbsp. butter
1 small onion, chopped
1 bunch watercress, tough lower stems removed
3 potatoes, about 1 lb., peeled and diced
1 quart fat-free, reduced-sodium chicken broth
Salt and freshly ground pepper
8 large shrimp, boiled and shelled

In a small Dutch oven, melt the butter over medium-high heat. Stir in the onion and sauté until it is translucent, about 4 to 5 minutes. Do not let it turn brown.

Add the watercress, stirring until it is wilted, about 2 minutes. Add the chicken broth and potatoes. Bring the soup to a boil, reduce the heat and simmer, covered, until the vegetables are soft, about 20 minutes.

When the soup has cooled slightly, transfer to a blender and purée until it is creamy and smooth, about 30 seconds. (Do this in 2 batches.)

Season the soup to taste with salt and pepper. Pour it into a container and refrigerate until well chilled, at least 4 hours. Halve the shrimp lengthwise. Ladle the soup into individual bowls. Check and adjust the seasoning as needed. Arrange 4 shrimp halves on the surface of each serving of soup. Serve immediately.

Nutritional Information:
Makes 4 servings. Per serving: 152 calories, 3 g. total fat (2 g. saturated fat), 25 g. carbohydrate, 7 g. protein, 2 g. dietary fiber, 609 mg. sodium.
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