Watercress Soup

Name: Watercress Soup
Ingredients: 1 pound potatoes, peeled and sliced; 1 pound leeks, sliced; 1 1/2 quarts chicken or vegetable stock; Herb bouquet (parsley, bay leaf and thyme tied in cheesecloth); 2 bunches watercress; 1/2 cup plain yogurt; Juice of 1/2 lemon (or to taste); Coarse salt and freshly ground pepper to taste; 4 tablespoons watercress leaves to garnish

9 ingredients

7 steps

Ingredients

1 pound potatoes, peeled and sliced
1 pound leeks, sliced
1 1/2 quarts chicken or vegetable stock
Herb bouquet (parsley, bay leaf and thyme tied in cheesecloth)
2 bunches watercress
1/2 cup plain yogurt
Juice of 1/2 lemon (or to taste)
Coarse salt and freshly ground pepper to taste
4 tablespoons watercress leaves to garnish

Directions

1

Simmer the potatoes, leeks and herb bouquet in the chicken stock for 40 minutes.
2

Trim the watercress stalks and discard.
3

Add the watercress leaves to the soup reserving a few for decoration; simmer for five minutes.
4

Remove the herb bouquet.
5

Puree the mixture in a food mill and cool it overnight.
6

Stir in yogurt and lemon juice to taste and season with salt and pepper.
7

Serve the soup, sprinkled with watercress leaves, in individual bowls.