Cream Of Watercress Soup With Pan-Seared Scallops

Cream Of Watercress Soup With Pan-Seared Scallops
10 Ingredients
  • 4 tablespoons (1/2 stick) butter
  • 6 medium leeks (white and pale green parts only), chopped
  • 2 russet potatoes, peeled, cut into 1-inch pieces (about 41/2 cups)
  • 1 49-ounce can low-salt chicken broth
  • 2 bunches watercress, trimmed, coarsely chopped (about 3 cups)
  • 2/3 cup sour cream
  • 1 cup (about) whole milk
  • 1 tablespoon vegetable oil
  • 10 jumbo sea scallops
  • Watercress sprigs (for garnish)
Nutrition
203
10% daily value
10 servings
                                       
                                            gluten-​free
     

Fat

17% 11

Saturated

28% 6

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

6% 19

Carbs (net)

- 17

Fiber

8% 2

Sugars

- 4

Sugars, added

- 0

Protein

18% 9

Cholesterol

10% 29

Sodium

7% 175

Calcium

10% 102

Magnesium

9% 38

Potassium

11% 535

Iron

11% 2

Zinc

7% 1

Phosphorus

31% 214

Vitamin A

15% 138

Vitamin C

21% 19

Thiamin (B1)

8% 0

Riboflavin (B2)

12% 0

Niacin (B3)

18% 3

Vitamin B6

24% 0

Folate equivalent (total)

12% 48

Folate (food)

- 48

Folic acid

- 0

Vitamin B12

27% 1

Vitamin D

122% 18

Vitamin E

7% 1

Vitamin K

43% 52

Sugar alcohols

- 0

Water

- 276
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