Chilled Watercress-Spinach Soup
A refreshing chilled soup combining the peppery taste of watercress with tender spinach, leeks, and potato, finished with hard-boiled eggs. This elegant soup is perfect for warm weather dining.
Ingredients
- •2 tablespoons butter
- •2 cups leeks
- •1 whole potato
- •3 cups chicken broth
- •2 cups watercress
- •1 cup baby spinach
- •1½ teaspoons lemon juice
- •2 whole hard-boiled eggs
- •peeled
- •chopped
Cooking Instructions
- 1.
Melt butter in heavy large saucepan over medium heat. Add leeks and potato; sauté until leeks are slightly softened but not brown, stirring often, about 5 minutes. Add 3 cups broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, 10 to 12 minutes. Add watercress and spinach; stir until wilted, about 1 minute. Cool slightly.
18 min
- 2.
Working with 1 cup at a time, puree soup in blender until smooth. Transfer soup to large bowl. Stir in lemon juice; season with salt and pepper. Chill until cold, about 2 hours. Thin with more broth, if desired.
120 min
- 3.
Ladle soup into bowls. Garnish center of each with hard-boiled eggs and small watercress sprigs.
5 min
