Cream of Leek and Watercress Soup
Cream of Leek and Watercress Soup
Ingredients
- The white of 1 large leek, thinly sliced
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) olive oil
- 4 cups (1 litre) chicken broth
- 1 cup (250 ml) whole milk
- 2 cups (500 ml) potatoes, peeled and diced (about 2 potatoes)
- 4 cups (1 litre) watercress (One 113 g bag)
- Salt and pepper
Instructions
- In a saucepan, soften the leek and garlic in the oil until translucent. Add the broth, milk and potatoes. Bring to a boil. Cover and simmer gently for about 15 minutes or until the potatoes are tender. Add the watercress and bring to a boil. In a blender, purée the soup until smooth. Season with alt and pepper.
- Serve with a Nut Bread Grilled Cheese.
Cream of Leek and Watercress Soup