Cream of Leek and Watercress Soup

Name: Cream of Leek and Watercress Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: The white of 1 large leek, thinly sliced; 2 cloves garlic, finely chopped; 2 tablespoons (30 ml) olive oil; 4 cups (1 litre) chicken broth; 1 cup (250 ml) whole milk; 2 cups (500 ml) potatoes, peeled and diced (about 2 potatoes); 4 cups (1 litre) watercress (One 113 g bag); Salt and pepper

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Preparation 10 min
Cooking 25 min
Servings 6

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

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Ingredients

- The white of 1 large leek, thinly sliced
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) olive oil
- 4 cups (1 litre) chicken broth
- 1 cup (250 ml) whole milk
- 2 cups (500 ml) potatoes, peeled and diced (about 2 potatoes)
- 4 cups (1 litre) watercress (One 113 g bag)
- Salt and pepper

Preparation

- In a saucepan, soften the leek and garlic in the oil until translucent. Add the broth, milk and potatoes. Bring to a boil. Cover and simmer gently for about 15 minutes or until the potatoes are tender. Add the watercress and bring to a boil. In a blender, purée the soup until smooth. Season with alt and pepper.
- Serve with a Nut Bread Grilled Cheese.

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Cream of Leek and Watercress Soup

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Ingredients

Preparation

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