Watercress and Buttermilk Soup

watercress-buttermilk-soup
Photo by Steve Giralt
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 149 calories
    • Fat 7 g
    • Sat Fat 5 g
    • Cholesterol 22 mg
    • Sodium 133 mg
    • Protein 6 g
    • Carbohydrate 17 g
    • Sugar 4 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 134 mg

Melt the butter in a medium pot over medium heat. Add the leeks and ½ teaspoon salt. Cook, stirring occasionally, until tender, 4 to 6 minutes.Add the potato, broth, and 4 cups water and bring to a boil. Reduce heat and simmer until the potato is tender, 8 to 10 minutes. Add the watercress and tarragon. Cook until the watercress is bright green, about 1 minute.Working in batches, puree the soup in a blender. Add the buttermilk and ½ teaspoon salt and pulse to combine. Serve topped with tarragon leaves.

Ingredients

  1. Check 2 tablespoons unsalted butter
  2. Check 2 leeks, halved and thinly sliced (white and light green parts only)
  3. Check kosher salt
  4. Check 1 small russet potato, chopped
  5. Check 2 cups low-sodium chicken broth
  6. Check 2 bunches watercress, thick stems discarded (about 6 cups)
  7. Check 1 tablespoon fresh tarragon leaves, plus more for serving
  8. Check 1/2 cup buttermilk

Directions

  1. Melt the butter in a medium pot over medium heat. Add the leeks and ½ teaspoon salt. Cook, stirring occasionally, until tender, 4 to 6 minutes.
  2. Add the potato, broth, and 4 cups water and bring to a boil. Reduce heat and simmer until the potato is tender, 8 to 10 minutes. Add the watercress and tarragon. Cook until the watercress is bright green, about 1 minute.
  3. Working in batches, puree the soup in a blender. Add the buttermilk and ½ teaspoon salt and pulse to combine. Serve topped with tarragon leaves.