Melissa's Corporate Chefs
Chilled Watercress Soup
Category
Soup & Stew
Servings
6 servings
Prep Time
4 hours 25 minutes
Cook Time
35 minutes
Author:
Melissa's Corporate Chefs
Ingredients
-
3 cups Watercress (thick stems trimmed)
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2 tablespoons (¼ stick) Butter
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1¼ pounds Yukon Gold Potatoes, peeled & sliced into ¼ inch thick rounds
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3 large Leeks, white and pale green parts only, sliced
-
6 cups Chicken Stock
-
½ cup Whipping Cream
-
3 tablespoons Chives
Directions
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.
Filed in:
Chilled Watercress Soup,
Chives,
Leeks,
Soup,
Soup & Stew,
Watercress,
Yukon Gold Potatoes
