Watercress Soup with Pickled Cucumbers Recipe

Name: Watercress Soup with Pickled Cucumbers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 large leek, white and tender green parts only, thinly sliced; 2 cups low-sodium chicken broth; 2 cups water; One 8-ounce Yukon Gold potato, peeled and sliced 1/3 inch thick; 1/2 pound watercress, coarsely chopped (5 cups); 1 cup whole milk; 1 cup skim milk; Salt and freshly ground pepper; 1/2 European cucumber, peeled; 1 tablespoon unseasoned rice vinegar

Servings: persons

3 tablespoons extra-virgin olive oil
1 large leek, white and tender green parts only, thinly sliced
2 cups low-sodium chicken broth
2 cups water
One 8-ounce Yukon Gold potato, peeled and sliced 1/3 inch thick
1/2 pound watercress, coarsely chopped (5 cups)
1 cup whole milk
1 cup skim milk
Salt and freshly ground pepper
1/2 European cucumber, peeled
1 tablespoon unseasoned rice vinegar

1
In a large saucepan, heat the olive oil.
2
Add the leek and cook over moderate heat, stirring, until softened, 3 minutes.
3
Add the broth and water and bring to a boil.
4
Add the potato, cover and simmer over low heat until tender, about 15 minutes.
5
Add the watercress and cook until bright green, about 2 minutes.
6
Working in batches, puree the soup in a blender.
7
Return the soup to the saucepan.
8
Add the whole and skim milk and season with salt and pepper; keep warm.
9
Meanwhile, trim the peeled cucumber to form a rectangle.
10
Cut the cucumber crosswise into very thin slices.
11
In a medium bowl, combine the rice vinegar with a large pinch of salt.
12
Add the cucumber slices and toss well.
13
Let stand until they have softened, about 5 minutes.
14
Ladle the soup into bowls.
15
Garnish with cucumber slices and serve.

359

kcal

Calories

Fat

Carbs

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 11 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 large leek, white and tender green parts only, thinly sliced, 2 cups low-sodium chicken broth, 2 cups water, and more.

Yes, Watercress Soup with Pickled Cucumbers 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 Soup with Pickled Cucumbers

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