New Potato Soup

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 cup	62g / 2.2oz	Chopped onion
1 cup	110g / 3.9oz	Chopped carrots
1 cup	146g / 5.1oz	Chopped leeks
2		Garlic cloves - minced
4 cups	948ml	Low-sodium chicken broth
4 cups	948ml	Vegetable broth
1 lb	454g / 16oz	New potatoes - quartered
1 cup	237ml	Fresh peas
1 cup	40g / 1.4oz	Coarsely-chopped watercress leaves
		Parmesan croutons - (optional)

Recipe Instructions

Heat the oil in a large saucepot over medium heat. Add the onion, carrots and leeks, and cook until the vegetables are tender, about 5 minutes. Add the garlic and cook another 5 minutes.

Stir in the chicken and vegetable broths. Heat to boiling, then reduce the heat, cover, and simmer 30 minutes. Stir in the potatoes and continue to cook, covered, until the potatoes are tender, 20 minutes. Stir in the peas and simmer 5 minutes. Stir in the watercress. Serve topped with the croutons.

To make the croutons, cut French bread into 1-inch cubes and toss with a little olive oil, then bake 10 to 15 minutes at 400 degrees until light brown and crispy. Toss the hot croutons with Parmesan cheese.

This recipe yields 6 servings.

Each serving: 216 calories; 398 mg. sodium; 3 mg. cholesterol; 8 grams fat; 2 grams saturated fat; 30 grams carbohydrates; 6 grams protein; 4.9 grams fiber.

Source:
The Los Angeles Times, 02-26-2003

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