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Watercress-And-Leek Soup

southern.chef's picture
Ingredients
  Butter/Margarine 1 Tablespoon
  Water 3 Tablespoon
  Leeks 3 , sliced
  Onion 1 Medium, sliced
  Watercress 1 Bunch (100 gm) (Divided)
  Potatoes 2 Large, peeled and sliced
  Chicken broth 3 Cup (48 tbs)
  Milk 2 1⁄2 Cup (40 tbs)
  Salt 1⁄4 Teaspoon
  Ground pepper 1⁄8 Teaspoon
Directions

Melt butter in a Dutch oven; add water, leeks, and onion.
Cover and cook about 8 minutes or until tender, stirring occasionally. (Do not brown.)
Set aside 3/4 cup watercress.
Add remaining watercress and remaining ingredients to Dutch oven.
Cover, and bring to a boil.
Reduce heat, and simmer 30 minutes or until vegetables are soft.
Spoon one-third of soup mixture into container of an electric blender, and puree; continue blending until all mixture is pureed.
Return puree to Dutch oven, reserving 1/3 cup in blender.
Add reserved 1/2 cup watercress to blender, and puree, set aside.
Simmer pureed soup mixture until thoroughly heated.
Just before serving, stir in the pureed watercress mixture.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Dish: 
Soup
Interest: 
Party
Servings: 
7

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