Chilled Watercress-Spinach SoupPatricia Heal
Recipe information
Total Time
2 hours 45 minutes
Yield
Makes 4 servings
Ingredients
2 tablespoons (1/4 stick) butter
2 cups thinly sliced leeks (white and pale green parts only; about 3 medium)
1 7- to 8-ounce white-skinned potato, peeled, diced
3 cups (or more) low-salt chicken broth
2 cups (packed) coarsely chopped watercress with some of stems plus small sprigs (for garnish)
1 cup (packed) baby spinach leaves
1 1/2 teaspoons fresh lemon juice
2 hard-boiled eggs, peeled, chopped (for garnish)
Preparation
Step 1
Melt butter in heavy large saucepan over medium heat. Add leeks and potato; sauté until leeks are slightly softened but not brown, stirring often, about 5 minutes. Add 3 cups broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, 10 to 12 minutes. Add watercress and spinach; stir until wilted, about 1 minute. Cool slightly.
Step 2
Working with 1 cup at a time, puree soup in blender until smooth. Transfer soup to large bowl. Stir in lemon juice; season with salt and pepper. Chill until cold, about 2 hours. Thin with more broth, if desired.
Step 3
Ladle soup into bowls. Garnish center of each with hard-boiled eggs and small watercress sprigs.
Nutrition Per Serving
Per serving: 185 calories
8 g fat
3 g fiber
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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