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Leek and Watercress Soup
1 1/2 tb Vegetable oil
5 md Leeks; (4 cups), chopped (white and pale green parts only)
1 md Onion (1 cup); peeled and chopped
1 lg Potato (1 cup); peeled and diced
1 bn Watercress (2 cups); trimmed and chopped
5 c Vegetable stock or water
2 tb Vegetarian Worcestershire sauce
Salt; to taste
Freshly ground black pepper; to taste
Chopped chives for garnish
IN LARGE POT, heat oil over medium heat. Add leeks and onion and cook
until tender, stirring occasionally, about 10 minutes. Add potato and
watercress. Cook until wilted, stirring occasionally, 5 minutes. Add
stock, bring to a boil. Reduce heat and simmer until potato is
tender, about 30 minutes. Stir in Worcestershire sauce and season
with salt and pepper.
In food processor or blender, puree soup in batches. Serve warm or
chilled garnished with chopped chives if desired.
Can be made the day before or frozen for up to 1 month.
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