Watercress and Leek Soup
The vibrant soup can be made up to two days ahead. When ready to serve, toss the remaining raw watercress with oil and lemon juice for the topping.
- Total Time:
- Servings: 4
Source: Everyday Food, May 2009
- 2 tablespoons olive oil
- 2 leeks (1 1/4 pounds total), dark green parts removed and remainder chopped and washed well
- Coarse salt and ground pepper
- 1 can (14.5 ounces) reduced-sodium chicken broth
- 1 medium baking potato, peeled and chopped
- 3 bunches watercress (about 5 ounces each), thick ends trimmed, chopped
- 1 tablespoon fresh lemon juice
In a medium saucepan, heat 1 tablespoon oil over medium. Add leeks and season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add broth, potato, and 4 cups water. Bring to a boil; reduce to a simmer and cook, partially covered, until potato is tender, 10 to 12 minutes.
Add 2 bunches watercress and cook until bright green and tender, about 3 minutes. Using a slotted spoon, transfer vegetables and a little liquid to a blender; puree until smooth and pour into a bowl. Puree remaining liquid in blender and return to pot. Stir in pureed vegetables and season soup with salt.
In a small bowl, whisk together 1 tablespoon oil and lemon juice and season with salt and pepper. Add remaining watercress and toss. Serve soup topped with watercress.