Chilled Watercress Soup with Leeks and Creme Fraiche
2 tablespoons vegetable oil
4 cups sliced leeks (about 3 medium leeks; white and pale green parts only)
1.25 lbs russett potatoes, peeled, sliced 3/4 inch thick
2 chopped garlic cloves
7.25 cups (or more) canned low salt chicken broth
3 large bunches watercress(about 1.5 lbs), thick stems trimmed
2/3 cup whipping cream
1 tablespoon fresh lime juice
Creme fraiche or sour cream
• Heat oil in heavy large pot over medium heat. Add leeks, potatoes and garlic. Saute until leeks are tender and potatoes are beginning to soften, about 10 minutes. Add 7.25 cups broth and bring to boil. Reduce heat and simmer until potatoes are tender, about 25 minutes. Add watercress and simmer until wilted, about 5 minutes. Cool soup slightly.
• Working in batches, puree soup in blender until smooth. transfer soup to bowl; stir in cream and lime juice. Season with salt and pepper. Cover and chill until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
• Thin soup with more broth, if desired. Ladle soup into chilled bowls. Garnish with a dollop of creme fraiche.
