Cream of Watercress Soup

The watercress is only slightly cooked, giving this soup a fresh, peppery flavor. It is ideal as a first course with Veal Saltimbocca.

PREP TIME: 20 MINUTES • COOK TIME: 20 MINUTES
4 SERVINGS

• 2 tablespoons butter
• 1 cup chopped onion
• 2 cups reduced-sodium chicken broth
• 1½ cups chopped cauliflower
• 4 bunches watercress, stems removed
• ²/₃ cup heavy cream
• salt and pepper to taste
• nutmeg to taste

1. Heat the butter in a large saucepan over medium-high heat until the foam subsides. Add the onion and sauté for 5 minutes, stirring occasionally. Add the chicken broth and cauliflower and bring to a boil. Lower the heat, cover, and simmer for 10 minutes.

2. Turn off the heat and add the watercress. Cover and let stand for 5 minutes, stirring once.

3. Transfer the mixture to a food processor and add the cream, salt, pepper, and nutmeg, and purée for 1 minute, or until smooth. Serve warm, or refrigerate and serve chilled.

PER SERVING

carbs: 7.5 grams; Net Carbs: 5 grams;
fiber: 2.5 grams; protein: 5 grams; fat: 21.5 grams; calories: 232

PHASES 1–4