Look for watercress with small, bright green leaves and thin stems to make this peppery cold soup.

Recipe by Southern Living March 2013

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Credit: Iain Bagwell; Styling: Buffy Hargett

Recipe Summary test

hands-on:
20 mins
total:
3 hrs 40 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove and discard root end and dark green top of leek. Cut in half lengthwise, and rinse under cold running water to remove grit and sand. Thinly slice leek.

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  • Melt butter in a Dutch oven over medium heat; add leek, and sauté 8 to 10 minutes or until tender. Add garlic, and sauté 1 minute.

  • Add broth and potato; cover and cook, stirring occasionally, 20 minutes or until potato is tender. Remove from heat, and add spinach and next 4 ingredients, stirring until spinach is wilted.

  • Puree soup with a blender until smooth; pour into a large bowl. Whisk in buttermilk and lemon juice; add salt and pepper to taste. Serve chilled or at room temperature.

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