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Active Time
45 minutes
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Total Time
2 hours 45 minutes
Ingredients
Makes 4 servings
Step 1
Melt butter in heavy large saucepan over medium heat. Add leeks and potato; sauté until leeks are slightly softened but not brown, stirring often, about 5 minutes. Add 3 cups broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, 10 to 12 minutes. Add watercress and spinach; stir until wilted, about 1 minute. Cool slightly.
Step 2
Working with 1 cup at a time, puree soup in blender until smooth. Transfer soup to large bowl. Stir in lemon juice; season with salt and pepper. Chill until cold, about 2 hours. Thin with more broth, if desired.
Step 3
Ladle soup into bowls. Garnish center of each with hard-boiled eggs and small watercress sprigs.
Nutrition Per Serving
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Reviews (7)
Back to TopThis is really nice with the chopped egg, pretty boring without it, but still decent. It's very fresh tasting, which I like.
Anonymous
Los Angeles, CA
11/17/2010
Both of the key ingredients are spring vegetables. With this being the peak of summer I wonder why you are unable to find a chilled soup recipe using what's in abundance right now. Cucumbers. Zucchini. Corn. Tomatoes. Melons. Lots of seasonal options.
cbsw
Asheville
8/25/2010
This is a fairly healthy soup but it was rather bland for my tastes. I wouldn't spend the time to make this again.
lillmarste
Naples, FL
8/15/2010
I found this soup to be fairly good for something quite healthy. I actually ate it hot (chilled soups just don't usually do it for me) and enjoyed. I will make this again.
Anonymous
New Orleans, LA
7/12/2010
I love spinach, and I love watercress, but I'm not sure this is my favorite. It's a bit slimy.
Quainey
7/4/2010
Made last night for an inpromptu dinner get together. Very easy to put together since I had everything on hand except the watercress. Chilled 2 1/2 hours and it thickened considerably. Probably would have needed to thin with additional stock if made earlier in the day or the day before. Substantial taste without a lot of fat. It made a scant quart, so served it in small bowls. Sieved the white and yolk separately through a coarse mesh strainer (thought it would be more attractive than the choopped eggs in photo) and garnished with watercress sprig. A definite hit on a hot summer night!
retrokitch
Westchester, NY
6/27/2010
I decided to be the brave first one to try this (or at least to review it)...This is actually pretty tasty. It's a healthier version of a creamed spinach soup, and is great if you really want soup but it's 88 and humid out. The only changes I made to the recipe were to use vegetable broth instead of chicken broth and didn't add any of the garnish (since I was making this for myself).
Anonymous
Brooklyn
6/22/2010
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