Garden Greens Soup

Recipe Ingredients

2		Leeks (white bulb only) - halved lengthwise (medium)
1 tablespoon	15ml	Vinegar
1 tablespoon	15ml	Unsalted butter
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - chopped (medium)
6 cups	1422ml	Vegetable or chicken broth
1 cup	237ml	Russet potato - peeled and sliced (medium)
1		Broccoli
1		Watercress (stems removed) - well-rinsed
1/3 cup	78ml	Heavy cream
		Crème fraîche - for garnish
		Watercress sprig - for garnish

Recipe Instructions

Cover leeks with water and the vinegar; soak for 15 minutes. Rinse and pat dry; chop.

Melt the butter with the oil in a large pot over low heat. Add the leeks and onion; cook, stirring occasionally, for 15 minutes.

Add the broth and potato. Bring to a boil; reduce the heat to a simmer and cook, partially covered, for 20 minutes.

Divide the broccoli into florets and thinly slice the stalk. Reserve 1 cup florets for garnish. Add remaining broccoli to broth and simmer for 15 minutes. Remove soup from the heat and stir in watercress leaves. Let stand for 3 minutes. Meanwhile, bring a small pot of water to a boil. Cook reserved broccoli florets for 1 minute. Drain, rinse under cold water and reserve.

Process soup in batches in a blender or food processor, pulsing on and off so it's not completely smooth. (If desired, strain.) Remove to a pot. Stir in cream, then warm over low heat. Garnish with a dollop of crème fraîche, a small sprig of watercress and a few broccoli florets.

This recipe yields 6 servings.

Per serving: 200 calories, 22g carbohydrate, 6g protein, 12g fat, 20mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 09-24-2004

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