- Calories 423
- Calories from fat 305
- Sugar 3g
- Fat 14g
- Sat fat 5g
- Cholesterol 28mg
- Sodium 1202mg
- Carbohydrate 54g
- Fiber 4g
- Sugar 3g
- Protein 17g
Watercress Soup and Ham Biscuits
John Kernick
How to Make It
Step 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.
Step 2
Melt the butter in a large saucepan over medium heat. Add the leeks and cook for 3 minutes.
Step 3
Add the potatoes, wine, and broth and bring to a boil.
Step 4
Reduce heat, cover partially, and simmer until the potatoes are tender, about 15 minutes.
Step 5
Remove from heat. Add 1 teaspoon salt, ¼ teaspoon pepper, and the watercress. Stir until the watercress wilts.
Step 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.
