Watercress-Buttermilk Soup Recipe

Name: Watercress-Buttermilk Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium leek; 2 tablespoons butter; 1 garlic clove, minced; 6 cups organic chicken or vegetable broth; 1 large russet potato (about 1 lb.), peeled and cut into 1-inch cubes; 1 (5-oz.) package fresh baby spinach; 2 (4-oz.) packages watercress (about 16 loosely packed cups); 1 teaspoon kosher salt; 1/2 teaspoon finely ground black pepper; Pinch of ground red pepper; 2 cups whole buttermilk; 1 teaspoon fresh lemon juice; Garnishes: buttermilk, watercress sprigs, chopped fresh chives

Servings: persons

1 medium leek
2 tablespoons butter
1 garlic clove, minced
6 cups organic chicken or vegetable broth
1 large russet potato (about 1 lb.), peeled and cut into 1-inch cubes
1 (5-oz.) package fresh baby spinach
2 (4-oz.) packages watercress (about 16 loosely packed cups)
1 teaspoon kosher salt
1/2 teaspoon finely ground black pepper
Pinch of ground red pepper
2 cups whole buttermilk
1 teaspoon fresh lemon juice
Garnishes: buttermilk, watercress sprigs, chopped fresh chives

1
Remove and discard root end and dark green top of leek. Cut in half lengthwise, and rinse under cold running water to remove grit and sand. Thinly slice leek.
2
Melt butter in a Dutch oven over medium heat; add leek, and saute 8 to 10 minutes or until tender. Add garlic, and saute 1 minute.
3
Add broth and potato; cover and cook, stirring occasionally, 20 minutes or until potato is tender. Remove from heat, and add spinach and next 4 ingredients, stirring until spinach is wilted.
4
Puree soup with a blender until smooth; pour into a large bowl. Whisk in buttermilk and lemon juice; add salt and pepper to taste. Serve chilled or at room temperature.

1521

kcal

Calories

112

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium leek, 2 tablespoons butter, 1 garlic clove, minced, 6 cups organic chicken or vegetable broth, and more.

Yes, Watercress-Buttermilk Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Watercress-Buttermilk Soup

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