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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe has been sitting in my files for over 25 years. This is a wonderful, elegant soup! Ingredients:
1 large leek, sliced |
2 tablespoons butter |
2 bunches watercress, stems removed |
3 medium potatoes, peeled and diced |
5 cups chicken broth |
1/8 teaspoon thyme |
1/4 teaspoon ground pepper |
1 1/2 cups whipping cream |
Directions:
1. In a large saucepan, saute the leek in the butter for about 3 minutes. Add the watercress and cook for 5 minutes.
2. Stir in the potatoes, chicken broth, thyme, pepper and bring to a boil. Reduce the heat, simmer covered for 30 minutes.
3. With a stick blender, puree the vegetables. Stir in the heavy cream and gently heat until barely simmering.
4. Add salt and pepper to taste. Serve hot.
5. Note: Do not use milk or light cream as they might curdle. Can make ahead of time and gently reheated.
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