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1
In a medium saucepan, heat 1 tablespoon oil over medium.
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2
Add leeks and season with salt and pepper.
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3
Cook until tender, stirring occasionally, 4 to 6 minutes.
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4
Add broth, potato, and the water.
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5
Bring to a boil; reduce to a simmer and cook, partially covered, until potato is tender, 10 to 12 minutes.
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6
Add two-thirds of the watercress and cook until bright green and tender, about 3 minutes.
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7
Working in batches, puree soup until smooth in a blender, being careful not to fill jar more than halfway each time.
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8
Return to pan and season soup with salt (reheat over medium if necessary).
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9
In a small bowl, whisk together remaining 1 tablespoon oil and the lemon juice; season with salt and pepper.
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10
Add remaining watercress and toss.
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11
Serve soup topped with watercress.
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12
Watercress is a dark, leafy green with thick stems and a peppery taste that mellows once its cooked.
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13
Look for bunches with bright, glossy green leaves that havent begun to wilt.
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14
Wrap in paper towels and refrigerate in a plastic bag up to 3 days.
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15
Always wash watercress just before usingplace in a colander, and rinse well with cold water.
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16
Dry thoroughly and trim off thick stems.
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17
(Per Serving)
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18
Calories: 161
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19
Fat: 7.2g (1.2g Saturated Fat)
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20
Protein: 5.8g
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21
Carbohydrates: 20.5g
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22
Fiber: 2.2g
