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0.0 – 0 reviews • Potato
Level: |
Intermediate |
Total: |
45 min |
Prep: |
15 min |
Cook: |
30 min |
Yield: |
6 to 8 servings |
Ingredients
- 6 tablespoons olive oil
- 4 leeks, white parts only, thoroughly washed and chopped
- 3 bunches watercress, thoroughly washed, leaves separated from stems, stems chopped
- 6 cups chicken stock
- 5 medium baking potatoes, peeled and sliced
- Salt
- Freshly ground black pepper
- 1 cup creme fraiche or 1/2 cup each heavy cream and sour cream
- 1 teaspoon lemon juice
Instructions
- Heat a large saucepan with olive oil over medium-low heat. Add the leeks and the watercress stems only and saute until wilted, about 10 minutes.
- Add the chicken stock and potatoes and season well with salt and pepper. Bring the liquid to a boil, then reduce the heat and simmer until the potatoes are tender, 25 to 30 minutes.
- Meanwhile, prepare an ice water bath by partially filling your largest mixing bowl with ice cubes and water.
- In batches to avoid overfilling and splattering, ladle the soup into a blender or food processor, adding some of the creme fraiche and watercress leaves with each batch and reserving about 2 dozen whole leaves for a garnish. Puree each batch and transfer to a fine-meshed strainer held over a large mixing bowl that fits inside the ice water bath, using a rubber spatula to press the puree through the strainer. Taste the puree, adjust the seasonings, if necessary, with more salt and pepper, and stir in the lemon juice.
- Place the bowl of soup inside the ice water bath and chill it until cool, stirring occasionally, about 1 hour. Remove the bowl of soup from the ice water bath, dry its underside, cover with plastic wrap, and refrigerate until thoroughly chilled.
- Before serving, taste the soup. If it is too thick, thin it with a little cold milk, chicken stock, or water, to a thick, creamy consistency. Adjust the seasonings, if necessary. Ladle into chilled bowls and decoratively garnish each serving with a few of the reserved watercress leaves.
Nutrition Facts
Serving Size |
1 of 8 servings |
Calories |
348 |
Total Fat |
18 g |
Saturated Fat |
5 g |
Carbohydrates |
39 g |
Dietary Fiber |
3 g |
Sugar |
6 g |
Protein |
10 g |
Cholesterol |
20 mg |
Sodium |
1012 mg |