Recipe Details
| Title | Watercress soup |
|
| Author | Raymond Blanc | |
| Portions | 4 | |
| Created | 16th February 2015 09:35 am |
Reports Download
Weight (Per Portion)
One portion of this dish weighs approximately 280.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Butter, unsalted | 20 Gram |  |
| Garlic | 1 Clove | |
| Watercress, raw | 300 Gram | |
| Salt, sea | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Spinach, raw | 100 Gram | |
| Creme fraiche | 100 Millilitre | |
| Water, boiling | 500 Millilitre | |
| Onions, white, raw | 100 Gram |
Special Dietary Requirements Suitability
 |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 167 |  |
| Protein | 7.81% | |
| Other Carbohydrate | 1.33% | |
| Sugar | 2.25% | |
| Fat Saturated | 49.33% | |
| Fat Unsaturated | 8.27% | |
| Fiber | 8.53% | |
| Sodium | 2.78% | |
| Salt | 3.13% | |
Traffic Lights
 |  |  |  |
Recipe Method
1. In a large saucepan on a medium heat, melt the butter and gently cook the chopped onion and garlic for 2-3 minutes, or until soft and translucent but not coloured. This gentle sweetening of the onion and garlic will transform the natural starches present into sugar giving that lovely sweetened onion flavour as opposed to the harsh raw onion flavour.