Essential Vegetarian - Classic Leek and Potato Soup with Watercress

[Guest guest]

I used soy milk with good results

 

 

* Exported from MasterCook *

 

Classic Leek and Potato Soup with Watercress

 

Recipe By :The Essential Vegetarian Cookbook - Diana Shaw

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large leeks, white part only -- washed and thinly sliced

1 pound white or red potatoes -- peeled and thinly sliced

4 cups watercress -- coarsely chopped

1 cup nonfat or low-fat buttermilk (optional)

salt and freshly ground black pepper to

taste

 

In a large saucepan, combine the leeks, potatooes, and watercress. Add enough

water to cover by 1 inch. Briing to a gentle boil over medium-high heat.

Cover, lower the heat to medium-low, and simmer until the leeks and potatoes are

soft enough to puree, about 20 minutes.

 

Using an immersion blender or a food processor or blender, puree the soup in

short spurts, taking care not to overdo it, or the soup will be too thin. If

you use a food processor or blender, transfer the soup back to the saucepan.

 

If you'll be adding buttermilk, stir it in now. To serve the soup hot, return

it to the stove and warm it very gently over low heat, about 5 minutes, stirring

often to prevent curdlng. Don't let it boil. Season with salt and pepper. To

serve cold, cover and refrigerate for at least 3 hours until it is chilled

through.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 4 Calories; trace Fat (5.3% calories from

fat); 1g Protein; trace Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 14mg

Sodium. Exchanges: 0 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0