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Watercress Soup with Pickled Cucumbers
© John Kernick

Watercress Soup with Pickled Cucumbers

  • ACTIVE: 30 MIN

Quick-pickled cucumber slices give this delicate, fresh-tasting soup a little zing.

  1. 3 tablespoons extra-virgin olive oil
  2. 1 large leek, white and tender green parts only, thinly sliced
  3. 2 cups low-sodium chicken broth
  4. 2 cups water
  5. One 8-ounce Yukon Gold potato, peeled and sliced 1/3 inch thick
  6. 1/2 pound watercress, coarsely chopped (5 cups)
  7. 1 cup whole milk
  8. 1 cup skim milk
  9. Salt and freshly ground pepper
  10. 1/2 European cucumber, peeled
  11. 1 tablespoon unseasoned rice vinegar
  1. In a large saucepan, heat the olive oil. Add the leek and cook over moderate heat, stirring, until softened, 3 minutes. Add the broth and water and bring to a boil. Add the potato, cover and simmer over low heat until tender, about 15 minutes. Add the watercress and cook until bright green, about 2 minutes.
  2. Working in batches, puree the soup in a blender. Return the soup to the saucepan. Add the whole and skim milk and season with salt and pepper; keep warm.
  3. Meanwhile, trim the peeled cucumber to form a rectangle. Cut the cucumber crosswise into very thin slices. In a medium bowl, combine the rice vinegar with a large pinch of salt. Add the cucumber slices and toss well. Let stand until they have softened, about 5 minutes.
  4. Ladle the soup into bowls. Garnish with cucumber slices and serve.
Make Ahead The soup can be refrigerated for up to 2 days. Notes One Serving 112 cal, 7 gm fat, 1.5 gm sat fat, 9 gm carb, 0.9 gm fiber.


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