Leek and Watercress Soup

Name: Leek and Watercress Soup
Ingredients: 1 medium onion, peeled and chopped (1 cup); 1 large potato, peeled and diced (1 cup); 1 bunch watercress, trimmed and chopped (2 cups); 5 cups vegetable stock or water; 2 Tbs. vegetarian Worcestershire sauce; Salt and freshly ground black pepper to taste; Chopped chives for garnish; 5 medium leeks (white and pale green parts only), chopped (4 cups); 1 1/2 Tbs. vegetable oil

9 ingredients

10 steps

Ingredients

1 medium onion, peeled and chopped (1 cup)
1 large potato, peeled and diced (1 cup)
1 bunch watercress, trimmed and chopped (2 cups)
5 cups vegetable stock or water
2 Tbs. vegetarian Worcestershire sauce
Salt and freshly ground black pepper to taste
Chopped chives for garnish
5 medium leeks (white and pale green parts only), chopped (4 cups)
1 1/2 Tbs. vegetable oil

Directions

1

In large pot, heat oil over medium heat.
2

Add leeks and onion and cook until tender, stirring occasionally, about 10 minutes.
3

Add potato and watercress.
4

Cook until wilted, stirring occasionally, 5 minutes.
5

Add stock, bring to a boil.
6

Reduce heat and simmer until potato is tender, about 30 minutes.
7

Stir in Worcestershire sauce and season with salt and pepper.
8

In food processor or blender, puree soup in batches.
9

Serve warm or chilled garnished with chopped chives if desired.
10

Can be made the day before or frozen for up to 1 month.