Renal Diet Cookbook: The Low Sodium, Low Potassium, Healthy Kidney Cookbook

Sample Recipe

Instructions:

1. Preheat the oven to 400°F.

2. Place the garlic on a piece of aluminum foil. Drizzle with olive oil and fold the foil into a little packet. Place the packet in a pie plate and roast the garlic for about 20 minutes or until very soft.

3. Remove the garlic from the oven; set aside to cool.

4. In a large saucepan over medium-high heat, melt the butter. Saute the onion for about 4 minutes or until soft. Add the watercress and parsley; saute 5 minutes.

5. Stir in the water and roasted garlic pulp. Bring the soup to a boil, then reduce the heat to low.

6. Simmer the soup for about 20 minutes or until the vegetables are soft.

7. Cool the soup for about 5 minutes, then puree in batches in a food processor (or use a large bowl and a handheld immersion blender), along with the heavy cream.

8. Transfer the soup to the pot, and set over low heat until warmed through.

9. Add the lemon juice and season with pepper.