Watercress and Parsley Soup

SECRET INGREDIENT: evaporated milk

Sometimes simplicity reigns supreme as is the case with this light, refreshing soup. Evaporated milk adds velvety texture without piling on the calories.

Ingredients

• 2 tablespoons unsalted butter or margarine
• 1 small yellow onion, coarsely chopped (about 1/2 cup)
• 1/4 cup all-purpose flour
• 2 1/4 cups low-sodium chicken or vegetable broth
• 1 can (12 ounces) evaporated milk

• 2 1/2 cups chopped fresh flat-leaf parsley, divided
• 2 cups watercress leaves
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

How to make it  30 minutes



• 1

  In a large, heavy saucepan, melt the butter or margarine over medium-low heat. Add the onion, cover, and cook until softened, about 5 minutes.


• 2

  Add the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and milk and bring to a boil over medium heat, whisking constantly.


• 3

  Adjust the heat so that the mixture simmers gently, then add 2 cups of the parsley and the watercress, nutmeg, salt, and pepper. Cover and cook until the watercress is wilted, about 5 minutes.


• 4

  Drain the mixture in a large sieve set over a bowl, reserving the liquid. Place the solids, 1 cup of the reserved liquid, and the remaining 1/2 cup of the parsley in a blender or food processor and whirl until pureed, 30 to 40 seconds.


• 5

  Return the puree to the saucepan, add the remaining liquid, and reheat.