Watercress Soup and Ham Biscuits

Watercress Soup and Ham Biscuits
Photo by John Kernick

Ingredients

  • 1 cup dry white wine
  • 4 biscuits (store-bought or homemade)
  • 4 biscuits (store-bought or homemade)
  • 3 cups low-sodium chicken or vegetable broth
  • 4 ounces thinly sliced ham
  • ¼ teaspoon black pepper
  • 2 tablespoons unsalted butter
  • + 13 more ingredients
    • 2 tablespoons unsalted butter
    • 1 ½ pounds Yukon gold potatoes (peeled, if desired), cut into 1/2-inch pieces
    • 3 cups low-sodium chicken or vegetable broth
    • 2 bunches watercress, leaves only
    • 4 ounces thinly sliced ham
    • 1 cup dry white wine
    • 3 medium leeks (white and light green parts)
    • 1 ½ pounds Yukon gold potatoes (peeled, if desired), cut into 1/2-inch pieces
    • 2 bunches watercress, leaves only
    • 3 medium leeks (white and light green parts)
    • 1 teaspoon kosher salt
    • 1 teaspoon kosher salt
    • ¼ teaspoon black pepper

Slice each leek in half lengthwise, then slice each half into 1/2-inch-thick half-moons. Place in a large bowl of cold water and swish. Drain and pat dry. Melt the butter in a large saucepan over medium heat. Add the leeks and cook for 3 minutes. Add the potatoes, wine, and broth and bring to a b...

View full recipe at My Recipes

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