Jul 28, 2007

Leek and Watercress Soup
Great served chilled in warm weather

2 Tbs. olive oil
5 medium leeks (white and pale green parts only), chopped (4 cups)
1 medium onion, peeled and chopped (1 cup)
1 large potato, peeled and diced (1 cup)
1 bunch watercress, trimmed and chopped (2 cups)
4 cups chicken stock
2 Tbs. soy sauce
1 Tbs. balsamic vinegar
1 cup cream, half and half or milk
Salt and freshly ground black pepper to taste
Chopped chives for garnish

In large pot, heat oil over medium heat.
Add leeks and onion and cook until tender, stirring occasionally, about 10 minutes.
Add potato and watercress. Cook until wilted, stirring occasionally, 5 minutes.
Add stock, bring to a boil.
Reduce heat and simmer until potato is tender, about 30 minutes.
Remove from heat.
Stir in soy sauce, vinegar and cream.
Season with salt and pepper.

In food processor or blender, puree soup in batches.
Serve warm or chilled garnished with chopped chives if desired.

Can be made the day before or frozen for up to 1 month.

Serves 6

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