Summer Soup
June 22, 2001 Robin R. - Editor
About
This soup is wonderful! I am a big fan of soups and this one is great for a light summertime meal with bread or biscuits. I made it twice. The first time I did not use the broth; it was very light tasting and pleasant. The second time I used vegetable broth and this gave it a boost in flavour.
I would recommend this recipe to anyone who would like to try watercress for the first time as it is very pleasant in this soup. I added more basil on the second try, but this is more a personal preference. 🙂 Yum!
All ingredients used to test this recipe were organic. . . better for you and the environment.
Julie S. – Tester
Ingredients
| Vegetable stock | 375 ml | |
| Potatoes | 175 g | |
| Onion | 1/2 ea large | |
| Leek | 1 ea | |
| Olive oil | 5 ml | |
| Basil leaves | 25 g | |
| Watercress | 50 g | |
| Ground black pepper | to taste |
Directions
- Clean potato and cut into chunks.
- Peel and chop onion.
- Rinse and slice leek.
- Chop basil leaves.
- Combine stock, potatoes and onions in a large saucepan. Cook until the potatoes are tender (about 20 minutes).
- Heat oil in a nonstick frying pan and sauté leeks for 10 minutes until almost tender. Add the basil and watercress, and cook 5 minutes more. Add black pepper.
- Transfer soup to a blender and purée.
- Return to the pan and heat gently, then serve.
Source
This recipe was found on Usenet several years ago. The original source is unknown.
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