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Cream Of Watercress https://www.metro.ca/userfiles/image/recipes/creme-cresson-4992.jpg PT15M PT15M PT30M
Put the potatoes and leeks in a saucepan.Add the chicken broth and bring to a boil, cover and lower the heat to medium.Cook for approximately 15 minutes.Blanch the watercress approximately 30 seconds in boiling water.Drain and rinse with cold water to preserve the colour.Incorporate the watercress to the soup and then mix in the blender.Add the 15% cream and keep warm.This soup can also be eaten cold.
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2 cups (500 mL) yellow potato, diced 1 cup (250 mL) leeks, sliced 3 1/2 cups (875 mL) ready-to-serve chicken broth 1 of watercress (approximately 3/4 cup cooked) 1/2 cup (125 mL) cooking cream 15%
Cream Of Watercress

Cream Of Watercress

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4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 cups
    (500 mL)
    yellow potato, diced
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    YELLOW FLESH POTATOES

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    5 lb PRODUCT OF ONTARIO CANADA No. 1 GRADE NEW POTATOES 5 lb PRODUCT OF ONTARIO CANADA No. 1 GRADE


    SWEET POTATOES

    SWEET POTATOES

    $1.79 /lb

    PRODUCT OF U.S.A. 3.95/kg


  • 1 cup
    (250 mL)
    leeks, sliced
  • 3 1/2 cups
    (875 mL)
    ready-to-serve chicken broth
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    CAMPBELL'S BROTH

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    2 for $5.00

    SELECTED SIZES SELECTED VARIETIES OR 2.89 EA.


    GO BIO BROTH CUBES

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    2 for $5.00

    54 - 66 g SELECTED VARIETIES OR 2.99 EA.


  • 1
    of watercress (approximately 3/4 cup cooked)
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    ASSORTED COLOUR SWEET PEPPERS

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    $3.99 ea.

    3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.


    ATTITUDE SALADS

    ATTITUDE SALADS

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    128 - 142 g PRODUCT OF CANADA SELECTED VARIETIES


    ORGANIC ROMAINE HEARTS

    ORGANIC ROMAINE HEARTS

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    3 PK, PRODUCT OF U.S.A.


    CARROT OR YELLOW ONIONS

    CARROT OR YELLOW ONIONS

    $0.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


  • 1/2 cup
    (125 mL)
    cooking cream 15%
Imprimer ma sélection

Preparation

Put the potatoes and leeks in a saucepan.

Add the chicken broth and bring to a boil, cover and lower the heat to medium.

Cook for approximately 15 minutes.

Blanch the watercress approximately 30 seconds in boiling water.

Drain and rinse with cold water to preserve the colour.

Incorporate the watercress to the soup and then mix in the blender.

Add the 15% cream and keep warm.

This soup can also be eaten cold.

Source : Chef Robert Villeneuve

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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