Recipe information
Total Time
2 hours
Yield
4 servings
Ingredients
2
tablespoons (1/4 stick) butter
2
cups thinly sliced leeks (white and pale green parts only; about 3 medium)
1
7- to 8-ounce white-skinned potato, peeled, diced
3
cups (or more) low-salt chicken broth
2
cups (packed) coarsely chopped watercress with some of stems plus small sprigs (for garnish)
1
cup (packed) baby spinach leaves
1
1/2tteaspoons fresh lemon juice
2
hard-boiled eggs, peeled, chopped (for garnish)
Need to make a substitution?
Preparation
Step 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.
Step 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.
Step 3
Ladle soup into bowls. Garnish center of each with hard-boiled eggs and small watercress sprigs.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 185.1 %Calories from Fat 40.1 Fat (g) 8.3 Saturated Fat (g) 4.6 Cholesterol (mg) 111.6 Carbohydrates (g) 20.8 Dietary Fiber (g) 3.2 Total Sugars (g) 3.2 Net Carbs (g) 17.6 Protein (g) 8.5 Sodium (mg) 135.8