A French soup made of leeks and watercress, ideal during spring. Very delicate taste, but delicious…
Ingredients (for 2)
- 4 cups watercress
- 4 tbsp cooking cream
- 2 leeks
- 3 cups chicken or vegetable stock
- 1/2 onion
- 1 tbsp butter
- 2 tbsp lemon juice
- 1 cup water
- salt & pepper
Directions
- Wash and remove stems from watercress
- Add to a deep saucepan with water and bring to a boil
- Cook at low heat for 3-4 minutes or until soft and wilted
- Drain and let rest in a colander for a couple of minutes in order to squeeze out most of the liquid
- Thinly slice leeks and onions and add to a saucepan with butter
- Bring to medium heat and let vegetables sauté in the butter for 5 minutes, or until softened
- Add chicken (or vegetable) stock and cooking cream, and bring to a simmer
- Cook at medium heat, stirring occasionally, for 10 minutes (add water gradually in the meantime)
- Finally add watercress and cook for 5 minutes more
- Transfer soup to a blender, or use an immersion blender and purée until smooth
- Season with salt and pepper, and pour in your serving bowl
- Stir in some lemon juice and serve hot
Cambooza 