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Soup & Stew
Asian
6 servings
4 hours 25 minutes
35 minutes
3 cups watercress (thick stems trimmed)
2 tablespoons (¼ stick) butter
1¼ pounds Yukon Gold Potatoes, peeled & sliced into ¼ inch thick rounds
3 large leeks, white and pale green parts only, sliced
6 cups chicken stock
½ cup whipping cream
3 tablespoons chives
Blanch watercress in pot of boiling salted water 30 seconds. Drain; set aside.
Melt butter in heavy large pot over medium heat. Add potatoes and leeks; sauté 4 minutes.
Add 6 cups broth. Bring to boil. Reduce heat; cover partially and simmer until vegetables are tender, about 20 minutes.
Add watercress; simmer uncovered 5 minutes. Cool 10 minutes.
Working in batches, puree soup in blender until smooth.
Return soup to pot. Mix in cream. Season with salt and pepper.
Chill at least 4 hours and up to 1 day. Thin with more broth, if desired.
Ladle soup into bowls. Sprinkle with chives.
