Directions:
- 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.
- 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.
- Ladle soup into bowls. Garnish center of each with hard-boiled eggs and small watercress sprigs.
- Per serving: 185 calories, 8 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 556.48 Kcal (2330 kJ) | ||
| Calories from fat | 456.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.77g | 78% | |
|---|---|---|---|
| Cholesterol | 216.98mg | 72% | |
| Sodium | 557.87mg | 23% | |
| Potassium | 836.32mg | 18% | |
| Total Carbs | 19.1g | 6% | |
| Sugars | 2.65g | 11% | |
| Dietary Fiber | 3.74g | 15% | |
| Protein | 9.91g | 20% | |
| Vitamin C | 35.5mg | 59% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 4.3mg | 24% | |
| Calcium | 143.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 124.13 Kcal (520 kJ) | ||
| Calories from fat | 101.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.32g | 78% | |
|---|---|---|---|
| Cholesterol | 48.4mg | 72% | |
| Sodium | 124.44mg | 23% | |
| Potassium | 186.55mg | 18% | |
| Total Carbs | 4.26g | 6% | |
| Sugars | 0.59g | 11% | |
| Dietary Fiber | 0.83g | 15% | |
| Protein | 2.21g | 20% | |
| Vitamin C | 7.9mg | 59% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.9mg | 24% | |
| Calcium | 31.9mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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