Makes: 4 Servings | Prep Time: 8-10 Minutes min. | Cook Time: 30 Minutes min.
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 bunch watercress, tough lower stems removed
- 3 medium potatoes (about 1 pound), peeled and diced
- 4 cups fat-free, reduced sodium chicken broth
- Salt and freshly ground black pepper
- 8 large shrimp, cooked, peeled, deveined and halved
- In a Dutch oven or large, heavy pan, heat the olive oil over medium-high heat. Stir in the onion and sauté for about 4 to 5 minutes, until it is translucent. Do not let the onion turn brown. Add the watercress, stirring for about 2 minutes, until it is wilted, and then add the potatoes and chicken broth. Bring the soup to a boil and the reduce the heat and simmer, covered, for about 20 minutes, until the vegetables are soft. Remove the pot from the heat and allow the soup to cool slightly. In a blender or food processor, purée the soup in batches until it is creamy and smooth.
- Season the soup to taste with salt and pepper. Return to pot and reheat. Ladle the soup into individual bowl. Arrange 4 shrimp halves on the surface of each serving of soup, and serve. Alternatively, pour the soup into a container and refrigerate it until will chilled, at least 4 hours and up to 2 days. Serve cold, topped with the shrimp.