WATERCRESS AND LEEK SOUP

Watercress and Leek Soup image

Yield serves 4

Number Of Ingredients 8

2 tablespoons olive oil
2 medium leeks, pale-green parts only, chopped, washed well and dried
Coarse salt and ground pepper
1 can (14.5 ounces) low-sodium chicken broth
1 medium russet potato, peeled and chopped
4 cups water
3 bunches watercress (about 5 ounces each), thick ends trimmed, chopped
1 tablespoon fresh lemon juice

Steps:

In a medium saucepan, heat 1 tablespoon oil over medium. Add leeks and season with salt and pepper. Cook until tender, stirring occasionally, 4 to 6 minutes. Add broth, potato, and the water. Bring to a boil; reduce to a simmer and cook, partially covered, until potato is tender, 10 to 12 minutes.
Add two-thirds of the watercress and cook until bright green and tender, about 3 minutes. Working in batches, purée soup until smooth in a blender, being careful not to fill jar more than halfway each time. Return to pan and season soup with salt (reheat over medium if necessary).
In a small bowl, whisk together remaining 1 tablespoon oil and the lemon juice; season with salt and pepper. Add remaining watercress and toss. Serve soup topped with watercress.
about watercress
Watercress is a dark, leafy green with thick stems and a peppery taste that mellows once it's cooked. Look for bunches with bright, glossy green leaves that haven't begun to wilt. Wrap in paper towels and refrigerate in a plastic bag up to 3 days. Always wash watercress just before using-place in a colander, and rinse well with cold water. Dry thoroughly and trim off thick stems.
nutrition information
(Per Serving)
Calories: 161
Fat: 7.2g (1.2g Saturated Fat)
Protein: 5.8g
Carbohydrates: 20.5g
Fiber: 2.2g