Directions:
- Heat a large saucepan with olive oil over medium-low heat. Add the leeks and the watercress stems only and saute until wilted, about 10 minutes.
- Add the chicken stock and potatoes and season well with salt and pepper. Bring the liquid to a boil, then reduce the heat and simmer until the potatoes are tender, 25 to 30 minutes.
- Meanwhile, prepare an ice water bath by partially filling your largest mixing bowl with ice cubes and water.
- In batches to avoid overfilling and splattering, ladle the soup into a blender or food processor, adding some of the creme fraiche and watercress leaves with each batch and reserving about 2 dozen whole leaves for a garnish. Puree each batch and transfer to a fine-meshed strainer held over a large mixing bowl that fits inside the ice water bath, using a rubber spatula to press the puree through the strainer. Taste the puree, adjust the seasonings, if necessary, with more salt and pepper, and stir in the lemon juice.
- Place the bowl of soup inside the ice water bath and chill it until cool, stirring occasionally, about 1 hour. Remove the bowl of soup from the ice water bath, dry its underside, cover with plastic wrap, and refrigerate until thoroughly chilled.
- Before serving, taste the soup. If it is too thick, thin it with a little cold milk, chicken stock, or water, to a thick, creamy consistency. Adjust the seasonings, if necessary. Ladle into chilled bowls and decoratively garnish each serving with a few of the reserved watercress leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 356.7 Kcal (1493 kJ) | ||
| Calories from fat | 243.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.05g | 42% | |
|---|---|---|---|
| Cholesterol | 19.03mg | 6% | |
| Sodium | 374.12mg | 16% | |
| Potassium | 363.8mg | 8% | |
| Total Carbs | 19.56g | 7% | |
| Sugars | 7.99g | 32% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 9.99g | 20% | |
| Vitamin C | 8mg | 13% | |
| Iron | 1.2mg | 7% | |
| Calcium | 71.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 100.52 Kcal (421 kJ) | ||
| Calories from fat | 68.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.62g | 42% | |
|---|---|---|---|
| Cholesterol | 5.36mg | 6% | |
| Sodium | 105.43mg | 16% | |
| Potassium | 102.52mg | 8% | |
| Total Carbs | 5.51g | 7% | |
| Sugars | 2.25g | 32% | |
| Dietary Fiber | 0.34g | 5% | |
| Protein | 2.81g | 20% | |
| Vitamin C | 2.3mg | 13% | |
| Iron | 0.3mg | 7% | |
| Calcium | 20.2mg | 7% | |
* 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.
Try this similar recipes
-
Creamy Chinese Celery Soup
Leek (white and pale green parts only), chopped and 14 more.. -
Braised Leeks
Leeks , tough outer leaves discarded and trimmed to about... and 5 more.. -
Portuguese Greens Soup (Caldo Verde)
Olive oil, Onion, chopped, Garlic cloves, minced and 8 more.. -
Creamed Leeks
Leeks, Butter, Chicken broth, Cream, Salt, Pepper, Cayenne and 1 more.. -
Potato Leek Soup
Olive oil and 10 more.. -
Chicken & Tomato Tagine
Olive oil, Red onion, grated, Garlic cloves, crushed and 14 more.. -
Barefoot Contessa's Fresh Pea Soup
Unsalted butter and 9 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
