Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Garden Greens Soup




Source of Recipe


the web


Recipe Introduction


The water-and-vinegar bath for the leeks pulls out the sand. Rinse very well, then chop. Use only the leaves of the watercress, discarding the stems.


List of Ingredients




2 medium-sized leeks (white bulb only), cut in half lengthwise
1 tablespoon vinegar
1 tablespoon unsalted butter
2 tablespoons olive oil
1 medium-sized onion, chopped
6 cups vegetable or chicken broth
1 medium-sized russet potato, peeled and sliced
1 bunch broccoli
1 bunch watercress (stems removed), well-rinsed
1/3 cup heavy cream
Crème fraîche, for garnish
Sprig watercress, for garnish



Recipe



1. Cover leeks with water and the vinegar; soak for 15 minutes. Rinse and pat dry; chop.

2. Melt the butter with the oil in a large pot over low heat. Add the leeks and onion; cook, stirring occasionally, for 15 minutes.

3. Add the broth and potato. Bring to a boil; reduce the heat to a simmer and cook, partially covered, for 20 minutes.

4. Divide the broccoli into florets and thinly slice the stalk. Reserve 1 cup florets for garnish. Add remaining broccoli to broth and simmer for 15 minutes. Remove soup from the heat and stir in watercress leaves. Let stand for 3 minutes. Meanwhile, bring a small pot of water to a boil. Cook reserved broccoli florets for 1 minute. Drain, rinse under cold water and reserve.

5. Process soup in batches in a blender or food processor, pulsing on and off so it's not completely smooth. (If desired, strain.) Remove to a pot. Stir in cream, then warm over low heat. Garnish with a dollop of crème fraîche, a small sprig of watercress and a few broccoli florets.

Serves 6.