Chilled Watercress-Spinach Soup

Chilled Watercress-Spinach Soup
Photo by Patricia Heal


  • 2 cups (packed) coarsely chopped watercress with some of stems plus small sprigs (for garnish)
  • 2 tablespoons butter
  • 1 ½ teaspoons fresh lemon juice
  • 2 eggs
  • 3 cups (or more) low-salt chicken broth
  • 1 cup (packed) baby spinach leaves
  • 1 7- to 8-ounce white-skinned potato
  • + 1 more ingredients
    • 2 cups leeks

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 an...

View full recipe at Epicurious


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