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Potato and Watercress Soup with Shrimp - Makes 4 servings.
(adapted from the New American Plate Cookbook)

• 1 Tbsp. olive oil
• 1 small onion, chopped
• 1 bunch watercress, (tough lower stems removed) washed and well drained
• 3 medium potatoes (about 1 lb.), 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 large, heavy pan, heat the olive oil over medium-high heat. Stir in the onion and sauté about 4 to 5 minutes, until translucent. Do not let the onion turn brown.

Add the watercress, stirring for about 2 minutes or until wilted. Add the potatoes and chicken broth. Bring the soup to a boil, immediately reduce the heat and simmer, covered, for about 20 minutes or 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 bowls. Arrange 4 shrimp halves on top of each bowl and serve. The soup can also be served cold after chilling in the refrigerator in a covered container at least 4 hours and up to 2 days. If served cold, let soup stand at room temperature until just slightly chilled, about 30 minutes, which will release the flavors. (Very cold temperatures mask the flavors of soups and makes them taste bland.)

Per serving: 168 calories, 4 g. total fat (<1 g. saturated fat), 27 g. carbohydrate, 8 g. protein, 2 g. dietary fiber, 573 mg. sodium.