Watercress Soup with Pickled Cucumber


Quick-pickled cucumber slices give this delicate, fresh-tasting soup a little zing.

One Serving:
112 cal, 7 gm fat, 1.5 gm sat fat, 9 gm carb, 0.9 gm fiber


3 tablespoons extra-virgin olive oil

1 large leek, white and tender green parts only, thinly sliced

2 cups low-sodium chicken broth

2 cups water

One 8-ounce Yukon Gold potato, peeled and sliced 1/3 inch thick

1/2 pound watercress, coarsely chopped (5 cups)

1 cup whole milk

1 cup skim milk

Salt and freshly ground pepper

1/2 European cucumber, peeled

1 tablespoon unseasoned rice vinegar


  1. In a large saucepan, heat the olive oil. Add the leek and cook over moderate heat, stirring, until softened, 3 minutes. Add the broth and water and bring to a boil. Add the potato, cover and simmer over low heat until tender, about 15 minutes. Add the watercress and cook until bright green, about 2 minutes.
  2. Working in batches, puree the soup in a blender. Return the soup to the saucepan. Add the whole and skim milk and season with salt and pepper; keep warm.
  3. Meanwhile, trim the peeled cucumber to form a rectangle. Cut the cucumber crosswise into very thin slices. In a medium bowl, combine the rice vinegar with a large pinch of salt. Add the cucumber slices and toss well. Let stand until they have softened, about 5 minutes.
  4. Ladle the soup into bowls. Garnish with cucumber slices and serve.

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