Who ever said that soup has to be warm? Who ever said that soup is only for the winter time? Well… they were wrong. This chilled watercress spinach soup is perfect for a hot day, especially in the south, where it is common to hit 90 or above in July (or occasionally June). You can use hard-boiled egg for the garnish, but you can also do freshly chopped herbs to give the dish a little something extra. Basil, cilantro, or parsley would be great choices!
Chilled Watercress Spinach Soup
- 2 tbsp 1/4 stick butter
- 2 cups thinly sliced leeks (white and pale green parts only; about 3 medium leeks)
- 1 8 oz white-skinned potato (peeled and diced)
- 3 cups or more low-salt chicken broth
- 2 cups packed coarsely chopped watercress with some stems plus small sprigs (for garnish)
- 1 cup packed baby spinach leaves
- 2 tsp fresh lemon juice
Optional: 2 hard-boiled eggs, peeled, chopped (for garnish)
- Melt butter in a heavy large saucepan over medium heat.
- Add leeks and potato. Sauté until leeks are slightly softened but not brown, stirring often for about 5 minutes.
- Add 3 cups broth and bring to boil. Reduce heat, cover, and simmer until vegetables are
- very tender, about 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 and season with salt and pepper.
- Chill until cold, about 2 hours. Thin with more broth if desired. Ladle soup into bowls and garnish the center of each with hard-boiled eggs and small watercress sprigs.