Chilled Watercress-Spinach Soup

Name: Chilled Watercress-Spinach Soup
Yield: Makes 4 servings
Ingredients: 2 tablespoons (1/4 stick) butter; 2 cups thinly sliced leeks (white and pale green parts only; about 3 medium); 1 7- to 8-ounce white-skinned potato, peeled, diced; 3 cups (or more) low-salt chicken broth; 2 cups (packed) coarsely chopped watercress with some of stems plus small sprigs (for garnish); 1 cup (packed) baby spinach leaves; 1 1/2 teaspoons fresh lemon juice; 2 hard-boiled eggs, peeled, chopped (for garnish)

The Bon Appétit Test KitchenMakes 4 servingsSource

cold soup watercress spinach leek starter main lunch dinner gluten free nut free easy blender summer spring bon appétit

Ingredients

2 tablespoons (1/4 stick) butter

2 cups thinly sliced leeks (white and pale green parts only; about 3 medium)

1 7- to 8-ounce white-skinned potato, peeled, diced

3 cups (or more) low-salt chicken broth

2 cups (packed) coarsely chopped watercress with some of stems plus small sprigs (for garnish)

1 cup (packed) baby spinach leaves

1 1/2 teaspoons fresh lemon juice

2 hard-boiled eggs, peeled, chopped (for garnish)

Method

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.

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.

Ladle soup into bowls. Garnish center of each with hard-boiled eggs and small watercress sprigs.