WATERCRESS AND LEEK SOUP
The vibrant watercress and leak soup can be made up to two days ahead. When ready to serve, toss the remaining raw watercress with oil and lemon juice for the topping.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat 1 tablespoon oil over medium. Add leeks and season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add broth, potato, and 4 cups water. Bring to a boil; reduce to a simmer and cook, partially covered, until potato is tender, 10 to 12 minutes.
- Add 2 bunches watercress and cook until bright green and tender, about 3 minutes. Using a slotted spoon, transfer vegetables and a little liquid to a blender; puree until smooth and pour into a bowl. Puree remaining liquid in blender and return to pot. Stir in pureed vegetables and season soup with salt.
- In a small bowl, whisk together 1 tablespoon oil and lemon juice and season with salt and pepper. Add remaining watercress and toss. Serve soup topped with watercress.
Nutrition Facts : Calories 161 g, Fat 7 g, Fiber 2 g, Protein 6 g
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Ganbat Munkhtsetseg
[email protected]This soup is a keeper! I will definitely be making it again and again.
Randomly Redneckish
[email protected]I would definitely recommend this soup to anyone looking for a delicious and healthy meal.
Leneshe Lofipo
[email protected]This soup is also great for a light lunch or dinner. It's filling and satisfying, but not too heavy.
Mdnaim Islam
[email protected]This soup is perfect for a cold winter day. It's so warm and comforting.
Presley Brosch
[email protected]This soup is a great way to sneak some extra veggies into your diet. My kids loved it and didn't even realize they were eating watercress and leeks.
Deborah Bekee
[email protected]I served this soup with a dollop of sour cream and it was the perfect finishing touch. The sour cream added a bit of richness and creaminess that really took the soup to the next level.
Monica Ragsdale
[email protected]I added some chopped bacon to this soup and it was amazing! The smokiness of the bacon really complemented the flavors of the watercress and leeks.
Donna Foley
[email protected]I made this soup in a slow cooker and it turned out great! It was so easy and the soup was so flavorful.
babar babar
[email protected]This soup was a bit too spicy for me. I would use less cayenne pepper next time.
Pranto Khan
[email protected]I found this soup to be too thick. I would add more broth next time.
Space Walker
[email protected]This soup was a bit bland for my taste. I would add more salt and pepper next time.
Dannie L
[email protected]This soup is a great way to use up leftover watercress. It's also a very healthy and filling meal.
Cecelia Lucero
[email protected]This is one of my favorite soups. It's so easy to make and always turns out perfectly. I love the bright green color and the delicate flavor.
Khadak Shah
[email protected]This soup is absolutely delicious! I love the combination of watercress and leeks. It's so refreshing and flavorful.
Allah Rakha
[email protected]Followed the recipe exactly and it turned out great! The flavors are well-balanced and the soup is very creamy.
Tyneisha Michelle Dillipree
[email protected]I made this soup for a party and it was a hit! Everyone loved the unique flavor and the beautiful presentation.
Ranaau Abdul rasheed
[email protected]This soup was incredibly flavorful and had a lovely green color. It was easy to make and came together quickly. It's perfect for a light lunch or dinner.