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Watercress Soup with Pickled Cucumbers

Watercress Soup with Pickled Cucumbers
Watercress Soup with Pickled Cucumbers is a gluten free and vegetarian recipe with 8 servings. This soup has 113 calories, 5g of protein, and 7g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 1 hour. Head to the store and pick up skim milk, unseasoned rice vinegar, chicken broth, and a few other things to make it today.

Instructions

1
In a large saucepan, heat the olive oil.
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Olive OilOlive Oil
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2
Add the leek and cook over moderate heat, stirring, until softened, 3 minutes.
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LeekLeek
3
Add the broth and water and bring to a boil.
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BrothBroth
WaterWater
4
Add the potato, cover and simmer over low heat until tender, about 15 minutes.
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PotatoPotato
5
Add the watercress and cook until bright green, about 2 minutes.
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WatercressWatercress
6
Working in batches, puree the soup in a blender. Return the soup to the saucepan.
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SoupSoup
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BlenderBlender
7
Add the whole and skim milk and season with salt and pepper; keep warm.
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Salt And PepperSalt And Pepper
Fat Free MilkFat Free Milk
8
Meanwhile, trim the peeled cucumber to form a rectangle.
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CucumberCucumber
9
Cut the cucumber crosswise into very thin slices. In a medium bowl, combine the rice vinegar with a large pinch of salt.
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Rice VinegarRice Vinegar
CucumberCucumber
SaltSalt
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10
Add the cucumber slices and toss well.
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CucumberCucumber
11
Let stand until they have softened, about 5 minutes.
12
Ladle the soup into bowls.
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LadleLadle
13
Garnish with cucumber slices and serve.
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CucumberCucumber
DifficultyExpert
Ready In1 h
Servings8
Health Score27
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSoup
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