FLAVOR BOOSTER This modern take on velvety vichyssoise (potato-leek soup) contains no cream or even milk. Watercress adds surprising flavor—and color—to the warm soup.

　　

Ingredients

serves 4

　　2 tablespoons olive oil

　　2 medium leeks, pale-green parts only, chopped, washed well and dried

　　Coarse salt and ground pepper

　　1 can (14.5 ounces) low-sodium chicken broth

　　1 medium russet potato, peeled and chopped

　　4 cups water

　　3 bunches watercress (about 5 ounces each), thick ends trimmed, chopped

　　1 tablespoon fresh lemon juice

　　

Step 1

In a medium saucepan, heat 1 tablespoon oil over medium. Add leeks and season with salt and pepper. Cook until tender, stirring occasionally, 4 to 6 minutes. Add broth, potato, and the water. Bring to a boil; reduce to a simmer and cook, partially covered, until potato is tender, 10 to 12 minutes.

　　

Step 2

Add two-thirds of the watercress and cook until bright green and tender, about 3 minutes. Working in batches, purée soup until smooth in a blender, being careful not to fill jar more than halfway each time. Return to pan and season soup with salt (reheat over medium if necessary).

　　

Step 3

In a small bowl, whisk together remaining 1 tablespoon oil and the lemon juice; season with salt and pepper. Add remaining watercress and toss. Serve soup topped with watercress.

　　

about watercress

Step 4

Watercress is a dark, leafy green with thick stems and a peppery taste that mellows once it’s cooked. Look for bunches with bright, glossy green leaves that haven’t begun to wilt. Wrap in paper towels and refrigerate in a plastic bag up to 3 days. Always wash watercress just before using—place in a colander, and rinse well with cold water. Dry thoroughly and trim off thick stems.

　　

nutrition information

Step 5

(Per Serving)

　　

Step 6

Calories: 161

　　

Step 7

Fat: 7.2g (1.2g Saturated Fat)

　　

Step 8

Protein: 5.8g

　　

Step 9

Carbohydrates: 20.5g

　　

Step 10

Fiber: 2.2g

　　Everyday Food: Light