Soup froide au Cresson et epinards
Par: annick June 19, 2019

  • 2  c tab. (1/4 batonnet) beurre
  • 2 tasses thinly sliced leeks (white and pale green parts only; about 3 medium)
  • 1 7-8 ounce white-skinned potato, peeled, diced
  • 3 tasses (or more) low-salt chicken broth
  • 2 tasses (packed) coarsely chopped watercress with some of stems plus small sprigs (for garnish)
  • 1 tasse (packed) baby spinach leaves
  • 1 1/2 teaspoons fresh lemon juice
  • 2 hard-boiled eggs, peeled, chopped (for garnish)

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.

Portions: 4
Rendement: 4 bowls
Ingrédients principal: cressons, epinards
Catégories: potage,