Chilled Watercress Soup

Recipe Ingredients

3 cups	711ml	Watercress - (packed) - thick stems trimmed
2 tablespoons	30ml	Butter - (1/4 stick)
1 1/4 lbs	567g / 20oz	Russet potatoes - peeled, and
		Sliced into 1/4"-thick rounds
3		Leeks, white and pale green parts only - sliced (large)
6 cups	1422ml	Canned low-salt chicken broth - or more if needed
1/2 cup	118ml	Whipping cream
3 tablespoons	45ml	Minced fresh chives

Recipe Instructions

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; saute 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.

This recipe yields 6 to 8 servings.

Source:
Bon Appetit, June 2002

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