Watercress Soup

Name: Watercress Soup
Total time: 1 h
Yield: 6 servings
Ingredients: 1 pound potatoes, peeled and sliced; 1 pound leeks, sliced; 1 1/2 quarts chicken or vegetable stock; Herb bouquet (parsley, bay leaf and thyme tied in cheesecloth); 2 bunches watercress; 1/2 cup plain yogurt; Juice of 1/2 lemon (or to taste); Coarse salt and freshly ground pepper to taste; 4 tablespoons watercress leaves to garnish

By Moira Hodgson

Total Time: 1 hour overnight cooling
Rating: 4(21)
Comments: Read comments

Featured in: FOOD; Versatile Watercress Works Year Round

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Ingredients

Yield:6 servings

1pound potatoes, peeled and sliced
1pound leeks, sliced
1½quarts chicken or vegetable stock
Herb bouquet (parsley, bay leaf and thyme tied in cheesecloth)
2bunches watercress
½cup plain yogurt
Juice of ½ lemon (or to taste)
Coarse salt and freshly ground pepper to taste
4tablespoons watercress leaves to garnish

Ingredient Substitution Guide

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Preparation

Step 1
Simmer the potatoes, leeks and herb bouquet in the chicken stock for 40 minutes. Trim the watercress stalks and discard. Add the watercress leaves to the soup reserving a few for decoration; simmer for five minutes.
Step 2
Remove the herb bouquet. Puree the mixture in a food mill and cool it overnight.
Step 3
Stir in yogurt and lemon juice to taste and season with salt and pepper. Serve the soup, sprinkled with watercress leaves, in individual bowls.