Creamy Watercress Soup with Sage

Name: Creamy Watercress Soup with Sage
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters chicken stock; 1 clove garlic, peeled & minced; 118 milliliters heavy cream; 2 Tbsps unsalted butter; 454 grams bunch watercress (about , leaves only, plus more for garnish (optional)

You can never have too many soup recipes, so give Creamy Watercress Soup with Sage a try. This recipe makes 4 servings with 231 calories, 8g of protein, and 19g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. It is perfect for Autumn. If you have chicken stock, watercress, heavy cream, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Melt the butter in a large sauce pan set over medium heat.

Ingredients you will need

Butter

Sauce

Equipment you will use

Sauce Pan

Add the leeks, celery and garlic, stirring to coat. Lower the heat and cover the pan, cooking the leeks until softened somewhat, but not yet colored, about 4 minutes.

Ingredients you will need

Celery

Garlic

Leek

Equipment you will use

Frying Pan

Add the potato and chicken stock. Simmer, uncovered until the potatoes are tender, about 12 minutes.

Ingredients you will need

Chicken Stock

Potato

Remove the pot from the pan and stir in the watercress and sage. Set the pan aside to cool somewhat.Meanwhile mix the cream and egg yolks together in a small bowl. Set aside.Using an immersion blender, puree the soup until very smooth. Then strain the soup with a fine meshed sieve discarding any solids. Return the soup to the pan, setting it over medium heat and bring to a boil.

Ingredients you will need

Watercress