Watercress Soup

By Moira Hodgson

Published March 11, 1995

Total Time
1 hour overnight cooling
Rating
4(21)
Comments
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Featured in: FOOD; Versatile Watercress Works Year Round

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Ingredients

Yield:6 servings

  • 1 pound potatoes, peeled and sliced

  • 1 pound leeks, sliced

  • 1 ½ quarts chicken or vegetable stock

  • Herb bouquet (parsley, bay leaf and thyme tied in cheesecloth)

  • 2 bunches watercress

  • ½ cup plain yogurt

  • Juice of ½ lemon (or to taste)

  • Coarse salt and freshly ground pepper to taste

  • 4 tablespoons watercress leaves to garnish

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

38 grams carbs; 10 milligrams cholesterol; 225 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 5 grams fiber; 1068 milligrams sodium; 11 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Simmer the potatoes, leeks and herb bouquet in the chicken stock for 40 minutes. Trim the watercress stalks and discard. Add the watercress leaves to the soup reserving a few for decoration; simmer for five minutes.

  2. Step 2

    Remove the herb bouquet. Puree the mixture in a food mill and cool it overnight.

  3. Step 3

    Stir in yogurt and lemon juice to taste and season with salt and pepper. Serve the soup, sprinkled with watercress leaves, in individual bowls.

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4 out of 5
21 user ratings
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Comments

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Samantha

Add poached chicken crushed garlic

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