This soup is stunning and it’s lovely cold or hot. Soup in summer has become one of my favorite things – savory, sweet, tart, spicy – all good.
This one is a winner.
(adapted from Vegetarian Times Magazine – June 2016)
This is a flexible recipe and I doubled it for six and had a bit left over for lunch! It is also very easy to make this Vegan
1 Tbsp butter or olive oil (olive oil if you’re going vegan)
2 medium leeks, halved, white and light-green parts thinly sliced (about 2 cups)
1 medium Russet or Yukon gold potato (about 6 oz), peeled and diced
4 cups fresh watercress, pus more for garnish
3 cups vegetable stock or water
3 Tbsp crème fraiche (optional) or sour cream or yogurt (optional)
Melt butter in a soup pot or dutch oven over medium heat. Add leeks, cover, and cook for five minutes or until soft. Add potato and 3 cups of vegetable stock (a la Mark Bittmann) and simmer covered for about 20 minutes.
Remove soup from heat and stir in watercress. Cover and let stand for one-minute, or until watercress is wilted, but still bright in color. Blend with immersion blender or blender until smooth, then stir in crème fraiche (or sour cream or yogurt) if you’re using it. Season with salt and pepper. Chill. Garnish with watercress sprigs.