FLAVOR BOOSTER This modern take on velvety vichyssoise (potato-leek soup) contains no cream or even milk. Watercress adds surprising flavor—and color—to the warm soup.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a medium saucepan, heat 1 tablespoon oil over medium. Add leeks and season with salt and pepper. Cook until tender, stirring occasionally, 4 to 6 minutes. Add broth, potato, and the water. Bring to a boil; reduce to a simmer and cook, partially covered, until potato is tender, 10 to 12 minutes.
Step 2
Add two-thirds of the watercress and cook until bright green and tender, about 3 minutes. Working in batches, purée soup until smooth in a blender, being careful not to fill jar more than halfway each time. Return to pan and season soup with salt (reheat over medium if necessary).
Step 3
In a small bowl, whisk together remaining 1 tablespoon oil and the lemon juice; season with salt and pepper. Add remaining watercress and toss. Serve soup topped with watercress.
about watercress
Step 4
Watercress is a dark, leafy green with thick stems and a peppery taste that mellows once it’s cooked. Look for bunches with bright, glossy green leaves that haven’t begun to wilt. Wrap in paper towels and refrigerate in a plastic bag up to 3 days. Always wash watercress just before using—place in a colander, and rinse well with cold water. Dry thoroughly and trim off thick stems.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 161
Step 7
Fat: 7.2g (1.2g Saturated Fat)
Step 8
Protein: 5.8g
Step 9
Carbohydrates: 20.5g
Step 10
Fiber: 2.2g
