Chilled Watercress-Spinach Soup |
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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 4 |
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Ingredients:
2 tablespoons (1/4 stick) butter |
2 cups thinly sliced leeks (white and pale green parts only; about 3 medium) |
1 7- to 8-ounce white-skinned potato, peeled, diced |
3 cups (or more) low-salt chicken broth |
2 cups (packed) coarsely chopped watercress with some of stems plus small sprigs (for garnish) |
1 cup (packed) baby spinach leaves |
1 1/2 teaspoons fresh lemon juice |
2 hard-boiled eggs, peeled, chopped (for garnish) |
Directions:
1. Melt butter in heavy large saucepan over medium heat. Add leeks and potato; sauté until leeks are slightly softened but not brown, stirring often, about 5 minutes. Add 3 cups broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, 10 to 12 minutes. Add watercress and spinach; stir until wilted, about 1 minute. Cool slightly.
2. Working with 1 cup at a time, puree soup in blender until smooth. Transfer soup to large bowl. Stir in lemon juice; season with salt and pepper. Chill until cold, about 2 hours. Thin with more broth, if desired.
3. Ladle soup into bowls. Garnish center of each with hard-boiled eggs and small watercress sprigs.
4. Per serving: 185 calories, 8 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
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