Watercress and Leek Soup

Preparation

1. 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.

2. 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.

3. 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