Chilled Watercress-Spinach Soup

Name: Chilled Watercress-Spinach Soup
Yield: 4 servings
Ingredients: 1 2 tablespoons (1/4 stick) butter; 1 2 cups thinly sliced leeks (white and pale green parts only; about 3 medium); 1 1 7- to 8-ounce white-skinned potato, peeled, diced; 1 3 cups (or more) low-salt chicken broth; 1 2 cups (packed) coarsely chopped watercress with some of stems plus small sprigs (for garnish); 1 1 cup (packed) baby spinach leaves; 1 1 1/2 teaspoons fresh lemon juice; 1 2 hard-boiled eggs; 1 peeled; 1 chopped (for garnish)

From the kitchen of Carly

Silky pureed watercress and spinach built on buttery leeks and potato, finished with bright lemon. Serve chilled with chopped hard-boiled eggs scattered on top. A refined, elegant soup that tastes fresher than it has any right to be.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons (1/4 stick) butter
12 cups thinly sliced leeks (white and pale green parts only; about 3 medium)
11 7- to 8-ounce white-skinned potato, peeled, diced
13 cups (or more) low-salt chicken broth
12 cups (packed) coarsely chopped watercress with some of stems plus small sprigs (for garnish)
11 cup (packed) baby spinach leaves
11 1/2 teaspoons fresh lemon juice
12 hard-boiled eggs
1peeled
1chopped (for garnish)

Instructions

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 3 cups 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 1 cup 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 center of each with hard-boiled eggs and small watercress sprigs.