Watercress-And-Leek Soup Recipe
Ingredients
1 tablespoon butter or margarine
3 tablespoons water
3 leeks, sliced
1 medium onion, sliced
1 bunch watercress, divided
2 large potatoes, peeled and sliced
3 cups chicken broth
2 1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Directions
Melt butter in a Dutch oven; add water, leeks, and onion.
Cover and cook about 8 minutes or until tender, stirring occasionally. (Do not brown.)
Set aside 3/4 cup watercress.
Add remaining watercress and remaining ingredients to Dutch oven.
Cover, and bring to a boil.
Reduce heat, and simmer 30 minutes or until vegetables are soft.
Spoon one-third of soup mixture into container of an electric blender, and puree; continue blending until all mixture is pureed.
Return puree to Dutch oven, reserving 1/3 cup in blender.
Add reserved 1/2 cup watercress to blender, and puree, set aside.
Simmer pureed soup mixture until thoroughly heated.
Just before serving, stir in the pureed watercress mixture.
Cover and cook about 8 minutes or until tender, stirring occasionally. (Do not brown.)
Set aside 3/4 cup watercress.
Add remaining watercress and remaining ingredients to Dutch oven.
Cover, and bring to a boil.
Reduce heat, and simmer 30 minutes or until vegetables are soft.
Spoon one-third of soup mixture into container of an electric blender, and puree; continue blending until all mixture is pureed.
Return puree to Dutch oven, reserving 1/3 cup in blender.
Add reserved 1/2 cup watercress to blender, and puree, set aside.
Simmer pureed soup mixture until thoroughly heated.
Just before serving, stir in the pureed watercress mixture.
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