Title: Watercress Soup
Categories: Veg10
Yield: 2 servings

2 ts Soy margarine
1/3 c Finely chopped onion
1 Shallot; minced
1 bn Watercress; rinsed & chopped
1 c Vegetable broth
1/4 ts Salt
1 ds Freshly ground pepper
1 Thin lemon slices for
-garnish
Watercress leaves for
-garnish

Melt the margarine in a medium saucepan. Add the onion and shallot and
cook, stirring frequently, until the onion is translucent, about 3-4
minutes. Add watercress and stir until wilted. Add broth and bring just to
a boil. Remove from heat and puree in a food processor or blender. Serve
hot or chilled. Season with salt & pepper. Garnish by floating a lemon
slice on the soup, topped with a leaf of watercress.

Per serving: 131 Calories (kcal); 6g Total Fat; (38% calories from fat); 4g
Protein; 17g Carbohydrate; 1mg Cholesterol; 1132mg Sodium Food Exchanges: 1
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Recipe by: The No-Tofu Vegetarian Cookbook

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