Watercress Soup and Ham Biscuits

watercress-soup-ham-biscuits
Photo by John Kernick
Watercress Soup and Ham Biscuits 4.2 5 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 423 calories
    • Calories 30 calories from fat
    • Fat 14 g
    • Sat Fat 5 g
    • Cholesterol 28 mg
    • Sodium 1202 mg
    • Protein 17 g
    • Carbohydrate 54 g
    • Sugar 3 g
    • Fiber 4 g

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.Melt the butter in a large saucepan over medium heat. Add the leeks and cook for 3 minutes.Add the potatoes, wine, and broth and bring to a boil.Reduce heat, cover partially, and simmer until the potatoes are tender, about 15 minutes.Remove from heat. Add 1 teaspoon salt, ¼ teaspoon pepper, and the watercress. Stir until the watercress wilts.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.

Ingredients

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

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