Watercress & Leek Soup
Yield
8 servingsPrep
5 minCook
25 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
leeks
trimmed, washed, sliced |
|
| 2 | packages |
watercress
washed |
*
|
| ½ | ounce |
margarine
|
|
| 3 ½ | cups |
stock
|
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
leeks
trimmed, washed, sliced |
|
| 2 | packages |
watercress
washed |
*
|
| 14.5 | ml/g |
margarine
|
|
| 828 | ml |
stock
|
|
| 5 | ml |
cornstarch
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Fry leeks and watercress in margarine in a large pot over a low heat for 15 minutes.
Keep a lid on the pot, but stir occasionally, don't let it brown.
Add stock, bring to a boil and simmer for 10 minutes.
Dissolve cornstarch in a little cold water and add to the soup.
Blend until smooth, reheat and serve.
