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Categories:Viewed: 107 - Published at: 6 years ago
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
Method
- 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.
