Chilled Watercress-Spinach Soup

By nnlester

by The Bon Appétit Test Kitchen

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)

Details

Servings 4

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.

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.

Ladle soup into bowls. Garnish center
of each with hard-boiled eggs and small
watercress sprigs.