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Watercress-Buttermilk Soup

Watercress-Buttermilk Soup
Watercress-Buttermilk Soup might be just the soup you are searching for. Watching your figure? This gluten free and vegetarian recipe has 105 calories, 4g of protein, and 4g of fat per serving. This recipe serves 10. Autumn will be even more special with this recipe. Head to the store and pick up buttermilk, kosher salt, ground pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours and 40 minutes.

Instructions

1
Remove and discard root end and dark green top of leek.
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LeekLeek
2
Cut in half lengthwise, and rinse under cold running water to remove grit and sand. Thinly slice leek.
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WaterWater
LeekLeek
3
Melt butter in a Dutch oven over medium heat; add leek, and saut 8 to 10 minutes or until tender.
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ButterButter
LeekLeek
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Dutch OvenDutch Oven
4
Add garlic, and saut 1 minute.
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GarlicGarlic
5
Add broth and potato; cover and cook, stirring occasionally, 20 minutes or until potato is tender.
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PotatoPotato
BrothBroth
6
Remove from heat, and add spinach and next 4 ingredients, stirring until spinach is wilted.
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SpinachSpinach
7
Puree soup with a blender until smooth; pour into a large bowl.
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SoupSoup
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BlenderBlender
BowlBowl
8
Whisk in buttermilk and lemon juice; add salt and pepper to taste.
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Salt And PepperSalt And Pepper
Lemon JuiceLemon Juice
ButtermilkButtermilk
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WhiskWhisk
9
Serve chilled or at room temperature.
DifficultyExpert
Ready In3 hrs, 40 m.
Servings10
Health Score8
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSoup
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