Recipes Watercress Soup with Pickled Cucumbers 4.0 (1,847) Add your rating & review Quick-pickled cucumber slices give this delicate, fresh-tasting soup a little zing. By Marcia Kiesel Updated on May 21, 2018 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 30 mins Total Time: 1 hrs Yield: 8 Ingredients 3 tablespoons extra-virgin olive oil 1 large leek, white and tender green parts only, thinly sliced 2 cups low-sodium chicken broth 2 cups water One 8-ounce Yukon Gold potato, peeled and sliced 1/3 inch thick 1/2 pound watercress, coarsely chopped (5 cups) 1 cup whole milk 1 cup skim milk Salt and freshly ground pepper 1/2 European cucumber, peeled 1 tablespoon unseasoned rice vinegar Directions 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. 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. 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. 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. Rate it Print