Watercress Soup and Ham Biscuits

Watercress Soup and Ham Biscuits
John Kernick
Serves 4
preparation
20
minutes
cooking
40
minutes

Ingredients

3
medium leeks (white and light green parts)
2
tablespoons
unsalted butter
1 1/2
pounds
Yukon gold potatoes (peeled, if desired), cut into 1/2-inch pieces
1
cup
dry white wine
3
cups
low-sodium chicken or vegetable broth
kosher salt and black pepper
2
bunches watercress, leaves only
4
biscuits (store-bought or homemade)
4
ounces
thinly sliced ham

Directions

  1. Slice each leek in half lengthwise, and each half into ½-inch-thick half-moons. Place in a large bowl of cold water and swish. Drain and pat dry.
  2. Melt the butter in a large saucepan over medium heat. Add the leeks and cook for 3 minutes.
  3. Add the potatoes, wine, and broth and bring to a boil.
  4. Reduce heat, cover partially, and simmer until the potatoes are tender, about 15 minutes.
  5. Remove from heat. Add 1 teaspoon salt, ¼ teaspoon pepper, and the watercress. Stir until the watercress wilts.
  6. Meanwhile, slice the biscuits in half. Place the ham on the bottoms and sandwich with the tops. Ladle the soup into bowls. Serve with the ham biscuits.
Tara Bench
May 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 30 5
  • Sugar 3 g
  • Fat 14 g
  • Sat Fat 5 g
  • Cholesterol 28 mg
  • Sodium 1202 mg
  • Carbohydrate 54 g
  • Fiber 4 g
  • Sugar 3 g
  • Protein 17 g
What does this mean? See Nutrition 101.