Leek And Watercress Soup Recipes

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LEEK AND WATERCRESS SOUP



Leek and Watercress Soup image

Make and share this Leek and Watercress Soup recipe from Food.com.

Provided by Abby Girl

Categories     Low Protein

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

1 large leek, sliced
2 tablespoons butter
2 bunches watercress, stems removed
3 medium potatoes, peeled and diced
5 cups chicken broth
1/8 teaspoon thyme
1/4 teaspoon ground pepper
1 1/2 cups whipping cream

Steps:

  • In a large saucepan, saute the leek in the butter for about 3 minutes. Add the watercress and cook for 5 minutes.
  • Stir in the potatoes, chicken broth, thyme, pepper and bring to a boil. Reduce the heat, simmer covered for 30 minutes.
  • With a stick blender, puree the vegetables. Stir in the heavy cream and gently heat until barely simmering.
  • Add salt and pepper to taste. Serve hot.
  • Note: Do not use milk or light cream as they might curdle. Can make ahead of time and gently reheated.

Nutrition Facts : Calories 545.1, Fat 40.7, SaturatedFat 24.7, Cholesterol 137.5, Sodium 1048, Carbohydrate 34.9, Fiber 4, Sugar 3.1, Protein 11.8

POTATO, LEEK AND WATERCRESS SOUP WITH BAY SCALLOPS



Potato, Leek and Watercress Soup with Bay Scallops image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

4 Idaho potatoes, peeled and sliced
4 tablespoons unsalted butter
1 large Spanish onions, peeled and medium diced
3 medium leeks, cleaned and chopped
1 bouquet garni: cheesecloth packet containing, parsley, peppercorns, bay leaf and thyme sprigs
Salt
White pepper
4 cups chicken stock
1 cup heavy cream
1 1/2 bunches watercress, cleaned, stems removed and coarsely chopped
1 1/2 pounds fresh bay scallops (rock shrimp or crabmeat can be substituted)
Chopped chives, for garnish

Steps:

  • In a medium saucepan, cover 1/2 of the potatoes with cold water and a pinch of salt. Bring to a boil and blanch until tender, about 5 minutes. Remove from heat, drain and reserve.
  • In a large pot over medium heat, melt the butter. Add the onions and leeks and stir. Cover the pot and saute the onions and leeks until they are translucent, stirring occasionally, for 5 minutes. Uncover, and add the raw potatoes, the bouquet garni, salt and pepper, chicken stock and cream, and stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until the potatoes are soft, cooking for about 15 minutes. Remove from heat.
  • Using a blender, puree the soup in batches. Taste for seasoning and adjust with salt and pepper. Return the soup to the pot, add the blanched potatoes, and place over medium heat. When the soup begins to simmer, add the watercress and scallops, and cook for 30 seconds, stirring once. Ladle the soup into hot bowls and sprinkle with chives. Serve immediately.

WATERCRESS AND LEEK SOUP



Watercress and Leek Soup image

Categories     Low Sodium     Leek     Watercress     Simmer     Boil

Yield serves 4

Number Of Ingredients 8

2 tablespoons olive oil
2 medium leeks, pale-green parts only, chopped, washed well and dried
Coarse salt and ground pepper
1 can (14.5 ounces) low-sodium chicken broth
1 medium russet potato, peeled and chopped
4 cups water
3 bunches watercress (about 5 ounces each), thick ends trimmed, chopped
1 tablespoon fresh lemon juice

Steps:

  • 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.
  • 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).
  • 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
  • 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
  • (Per Serving)
  • Calories: 161
  • Fat: 7.2g (1.2g Saturated Fat)
  • Protein: 5.8g
  • Carbohydrates: 20.5g
  • Fiber: 2.2g

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