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This refreshing soup from Teresa Lillycrop of Puslinch, Ontario puts peppery watercress in the spotlight! Serve it with bread for lunch or as a first course to a special meal.
This recipe is:
Quick
Nutritional Facts 1 cup (prepared with reduced-sodium broth; calculated without sour cream) equals 188 calories, 14 g fat (9 g saturated fat), 50 mg cholesterol, 678 mg sodium, 9 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Asparagus Cress Soup in Cooking for 2 Spring 2009, p56
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Reviewed on Apr. 14, 2011 by pspmags
A family favorite. This has become a signature soup in our household. I'm requested to make this every year & make extras to freeze for later. We leave out the sour cream. No need for it really. White pepper is expensive and we don't use it for anything so that was left out too.
Reviewed on May. 21, 2009 by pspmags
WOW!!! This was way better than I could ever imagine! My hubby loved it too! Good thing I decided to double the recipe.Thanks so much for sharing! It's a keeper!!!
WOW!!! This was way better than I could ever imagine! My hubby loved it too! Good thing I decided to double the recipe.
Thanks so much for sharing! It's a keeper!!!
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