Chilled Watercress Soup

Chilled Watercress Soup
Chilled Watercress Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    cups watercress - (packed) thick stems trimmed

  • 2

    tablespoons butter - (1/4 stick)

  • 1 1/4

    pounds russet potatoes peeled, and sliced into 1/4"-thick rounds

  • 3

    large leeks, white and pale green parts only sliced

  • 6

    cups canned low-salt chicken broth or more if needed

  • 1/2

    cup whipping cream

  • 3

    tablespoons minced fresh chives

Directions

Blanch watercress in pot of boiling salted water 30 seconds. Drain; set aside. Melt butter in heavy large pot over medium heat. Add potatoes and leeks; sauté 4 minutes. Add 6 cups broth. Bring to boil. Reduce heat; cover partially and simmer until vegetables are tender, about 20 minutes. Add watercress; simmer uncovered 5 minutes. Cool 10 minutes. Working in batches, puree soup in blender until smooth. Return soup to pot. Mix in cream. Season with salt and pepper. Chill at least 4 hours and up to 1 day. Thin with more broth, if desired. Ladle soup into bowls. Sprinkle with chives. This recipe yields 6 to 8 servings.

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