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Creamy Watercress And Leek Soup

Chef.at.Home's picture
Ingredients
  Watercress 1⁄2 Bunch (50 gm)
  Cream of leek soup 2 Ounce (1 Envelope)
  Water 1 Cup (16 tbs)
  Light cream 2 Cup (32 tbs)
  Milk 1⁄2 Cup (8 tbs)
Directions

1. Wash and dry watercress; remove leaves. (You should have about 1 cup.)
2. Blend soup mix with water in a small saucepan; bring to boiling; simmer 5 minutes.
3. Combine with watercress, cream and milk in an electric-blender container; cover. Whirl at high speed 1 minute, or until creamy-smooth. (Or chop leaves fine, then stir into remaining ingredients in a large bowl.) Cover; chill until serving time.
4. Pour into stemmed glasses or cups. Garnish with a few additional sprigs of watercress, if you wish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Leek
Interest: 
Healthy

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