Chilled Watercress-Spinach Soup

Ingredients for Chilled Watercress-Spinach Soup

• 2 tablespoons (1/4 stick) butter

• 450g thinly sliced leeks (white and pale green parts only

• about 3 medium)

• 1 7- to 230g white-skinned potato, peeled, diced

• 725ml (or more) low-salt chicken broth

• 2 cups (packed) coarsely chopped watercress with some of stems plus small sprigs (for garnish)

• 1 cup (packed) baby spinach leaves

• 1 1/2 teaspoons fresh lemon juice

• 2 hard-boiled eggs, peeled, chopped (for garnish)

Melt butter in heavy large saucepan over medium heat. Add leeks and potato; sauté until leeks are slightly softened but not brown, stirring often, about 5 minutes. Add 725ml broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, 10 to 12 minutes. Add watercress and spinach; stir until wilted, about 1 minute. Cool slightly.

Working with 240ml at a time, puree soup in blender until smooth. Transfer soup to large bowl. Stir in lemon juice; season with salt and pepper. Chill until cold, about 2 hours. Thin with more broth, if desired.

Ladle soup into bowls. Garnish centre of each with hard-boiled eggs and small watercress sprigs.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.