Recipe by our CSA member Cheyenna Weber!
As the weather turns colder and we begin getting leeks and potatoes, it's the perfect time for a potato leek soup dressed up with spicy watercress. Try this vegan classic from beloved East Village institution, Angelica Kitchen, for creamy, rich, and quick weeknight dinner.
From Angelica Home Kitchen: Recipes and Rabble Rousings from an Organic Vegan Restaurant
Creamy Watercress Leek Soup
"It has a beautiful emerald color. it should be served the same day it's prepared to take advantage of the freshness of the watercress. Good watercress is crunchy and has a sharp peppery flavor, which is balanced in this recipe by the potatoes and the olive oil. Watercress is traditionally available in the spring. It has long been cause for concern among mothers and grandmothers because it grew on the sides of streams where it could pick up parasites. With modern cultivation methods, this is no longer a worry. Serving suggestion: This recipe is a twist on the classic French leek-and-potato cream soup known as Vichyssoise, which is served cold. You can do the same, with some thinly sliced cucumbers arranged on top.”
Try this: Substitute mizuna, tatsoi, baby mustard greens, or spinach for the watercress.
Yield: 4 to 6 servings
Cooking time: 45 minutes
Ingredients
1⁄4 cup and 2 tablespoons extra virgin olive oil
2 large leeks, white part only, washed and chopped to yield 3 cups
3 to 4 cloves garlic peeled, left whole
Pinch of salt
l pound potatoes, peeled and diced
2 bunches watercress, washed, drained, and coarsely chopped
l tablespoon fresh chopped tarragon, leaves only
Lemon juice to taste
Sea salt and freshly ground black pepper to taste
Directions
Combine the 1⁄4 cup oil, leeks and garlic in a heavy-bottomed 3-:-quart: saucepan over medium heat.
Simmer for 2 to 3 minutes.
Add pinch of salt, lower flame, cover, and cook 15 minutes longer, stirring from time to time.
Meanwhile, prep potatoes, add them to the pan, add enough water to cover, and bring to a boil.
Lower flame and simmer until potatoes are tender, about 20 to 25 minutes.
Add the watercress to the soup and simmer 1 to 2 minutes longer.
Add tarragon and remaining olive oil. Puree the soup until creamy.
Stir in lemon juice. Season with salt and pepper to taste.
If the soup is too thick, thin with additional water to desired consistency.
