Upland Cress (also known as English cress, garden cress, land cress or winter cress)
Upland cress is not watercress. Upland cress is a salad green and a member of the mustard family. It has short stocky round leaves that have a sharp spicy flavor and are often used to complement vegetables or served as a separate dish of greens.
Nutritional content: Upland Cress is high in phyto-nutrients as well as antioxidant vitamins C and A. In fact, Upland Cress has 3 times the amount of vitamin C as oranges, and twice the amount of vitamin A as broccoli.
Upland Cress Soup
Serving Size: 1 cup
- 1 tablespoon olive or canola oil
- 1 onion, chopped
- 6 ounces cress
- 2 cups chicken or vegetable stock
- 1 cup orange juice
- 1/2 cup plain yogurt
- Salt and pepper to taste
In a large pot over low heat, heat olive oil and cook chopped onion without browning until it softens, 5 – 10 minutes.
Meanwhile, rinse and coarsely chop the cress.
Add cress, stock and orange juice to the onion and simmer for about 5 minutes.
Purée, preferably in the cooking pot using a hand held blender. If using a conventional blender, work in several batches to prevent splattering of hot liquid.
Whisk yogurt into puréed soup and add freshly ground pepper and salt to taste.
Reheat briefly, if necessary, but don’t boil.
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|Per serving||1 cup||108|
|Total Fat||4 g||31.3|
|Saturated Fat||2 g|
|Weight Watchers points||2|