Chilled Watercress Soup
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
54
Sourness
37
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Blanch watercress in pot of boiling salted water 30 seconds
2
Drain; set aside
3
Melt butter in heavy large pot over medium heat
4
Add potatoes and leeks; sauté 4 minutes
5
Add 6 cups broth
6
Bring to boil
7
Reduce heat; cover partially and simmer until vegetables are tender, about 20 minutes
8
Add watercress; simmer uncovered 5 minutes
9
Cool 10 minutes
10
Working in batches, puree soup in blender until smooth
11
Return soup to pot
12
Mix in cream
13
Season with salt and pepper
14
Chill at least 4 hours and up to 1 day
15
Thin with more broth, if desired
16
Ladle soup into bowls
17
Sprinkle with chives
18
Blanch watercress in pot of boiling salted water 30 seconds
19
Drain; set aside
20
Melt butter in heavy large pot over medium heat
21
Add potatoes and leeks; sauté 4 minutes
22
Add 6 cups broth
23
Bring to boil
24
Reduce heat; cover partially and simmer until vegetables are tender, about 20 minutes
25
Add watercress; simmer uncovered 5 minutes
26
Cool 10 minutes
27
Working in batches, puree soup in blender until smooth
28
Return soup to pot
29
Mix in cream
30
Season with salt and pepper
31
Chill at least 4 hours and up to 1 day
32
Thin with more broth, if desired
33
Ladle soup into bowls
34
Sprinkle with chives