A bright green soup with a smooth texture that nicely combines the flavors of broccoli, leeks, and peppery watercress.Based on a recipe from The Silver Palate Good Times Cookbook, Julee Rosso & Sheila Lukins, 1985, Workman Publishing, NY.
Total Time1 hourhr30 minutesmins
Course: Gluten Free, Soups, Vegetarian
Keyword: Autumn, Can be made ahead, Freezes Well, Winter
Servings: 8
Author: Catherine Christiano
Ingredients
3medium leeks
1teaspooncider vinegar
5tablespoonunsalted butter
1cupcoarsely chopped yellow onion
1/2teaspoonfreshly ground black pepper
2quartslow sodium chicken brothpreheated to speed cooking time. Substitute vegetable stock for vegetarian version.
2 1/2cupsall-purpose potatoespeeled and sliced 1/4" thick
7cupsbroccoliends trimmed, stalks sliced 1/4" thick, florets cut to approximately 2 inch pieces
4cupswatercress packed(two 4 ounce packages) large stems removed, rinsed and dried
1/2cupwhole milk
salt to taste
Instructions
Trim the leeks to use the white and tender green portion. Slice each one lengthwise in half. Rinse well. Place in a shallow container and add cold water to cover and add the cider vinegar. Soak for 15 minutes. Rinse and coarsely chop.
Using an 6 quart stock pot, melt the butter in a stock pot over low heat. Add the leeks, onion, and pepper. Cook, stirring occasionally, until the onion is transparent, approximately 10 minutes.
Add the chicken broth and potatoes. Simmer uncovered for 15 minutes.
Add the broccoli. Simmer for 10 minutes, until the stems of the broccoli are tender. Remove from the heat and, while still hot, stir in the watercress.
Allow to cool slightly until safe to process, either using an immersion blender or in small batches in a blender, until very smooth. Whisk in the milk. Add salt to taste.
Just before serving, warm the soup over low heat.
Notes
The broccoli must be tender to achieve a very smooth texture when processing at the end. For vegetarian version substitute vegetable stock for the broth.