Photo: Iain Bagwell; Styling: Buffy Hargett
Look for watercress with small, bright green leaves and thin stems to make this peppery cold soup.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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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