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Chilled Watercress Soup Recipe - Cooking Index

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Chilled Watercress Soup

Courses: Soup
Serves: 6 people

Recipe Ingredients

3 cups 711mlWatercress - (packed) - thick stems trimmed
2 tablespoons 30mlButter - (1/4 stick)
1 1/4 lbs 567g / 20ozRusset potatoes - peeled, and
  Sliced into 1/4"-thick rounds
3   Leeks, white and pale green parts only - sliced (large)
6 cups 1422mlCanned low-salt chicken broth - or more if needed
1/2 cup 118mlWhipping cream
3 tablespoons 45mlMinced 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.

Bon Appetit, June 2002


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