Chilled Watercress Soup with Leeks and Creme Fraiche (Creme Froide De Cresson Avec Poireaux A La Creme)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons vegetable oil 4 cups sliced leeks (about 3 medium; white and pale green parts only) 1-1/4 pounds russet potatoes, peeled, sliced 3/4 inch thick
2 garlic cloves, chopped 7-1/4 cups (or more) canned low-salt chicken broth 3 large bunches watercress (about 1-1/2 pounds), thick stems trimmed
2/3 cup whipping cream 1 tablespoon fresh lime juice creme fraiche or sour cream



1 Heat oil in heavy large pot over medium heat. Add leeks, potatoes and garlic. Saute until leeks are tender and potatoes are beginning to soften, about 10 minutes. Add 7-1/4 cups broth and bring to boil. Reduce heat and simmer until potatoes are tender, about 25 minutes. Add watercress and simmer until wilted, about 5 minutes. Cool soup slightly. Working in batches, puree soup in blender until smooth. Transfer soup to bowl; stir in cream and lime juice. Season with salt and pepper. Cover and chill until cold, at least 4 hours.
2 Thin soup with more broth, if desired. Ladle soup into chilled bowls. Garnish with a dollop of creme fraiche.

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