Potato Leek Soup With Watercress, Green Lentils and Fresh Goat Cheese

Potato Leek Soup With Watercress, Green Lentils and Fresh Goat Cheese
When my good friend Jacqueline suggested leafy greens as the main feature of our No Croutons Required Soup and Salad Challenge this month, I hesitated for hardly a moment before picking watercress for my entry. Odd, since I haven't used watercress for years now, but a fortunate inspiration since its flavor is among the most distinctive and stimulating of all leafy greens.

In this recipe, thick rounds of tangy soft fresh goat cheese soften and balance the peppery sharpness of a warm bowl of watercress soup. Loaded with potatoes, carrots, leeks and green lentils, it's also a filling and nourishing meal in itself while keeping an easy and summery appeal. Serve with fresh bread and butter on the side for a quick and simple but satisfying light dinner, in or out of doors.


Potato Leek Soup With Watercress, Green Lentils and Fresh Goat CheesePotato Leek Soup With Watercress, Green Lentils and Fresh Goat Cheese
Recipe by
Published on June 17, 2009

Simple, hearty and earthy potato leek soup with green lentils and fresh peppery watercress topped with soft unripened goat cheese

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Ingredients:
  • 3 tablespoons butter
  • 3 leeks, sliced
  • 2 carrots, sliced
  • 2 potatoes, chopped
  • 3 to 4 dried whole red chilies
  • 5 cups vegetable stock
  • 1/2 cup milk or cream
  • 2/3 cup dried green lentils, rinsed
  • 2 bunches (1 lb or 450 g) watercress, coarse stalks trimmed
  • 1 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
  • soft cheese, cut into 1/2-inch thick rounds for garnish
Instructions:
  • Melt the butter in a large saucepan or soup pot over medium heat. When it foams, add the leeks, carrots, potatoes, and dried chilies and toss until well coated. Cover the pan and sweat the vegetables until softened, about 10 minutes. Add the vegetable stock, water, milk or cream, and lentils. Turn up the heat a little and bring to a boil. Cook until the lentils are tender — about 15 to 20 minutes.

  • Now turn down the heat to medium and add the watercress. Boil with the lid off for just one minute — the watercress should be soft and tender, but do not overcook.

  • Remove from heat and discard the chilies. Purée with a hand blender or in a countertop blender to the desired consistency — a little chunky, as I prefer, or smooth.

  • Season with salt and plenty of fresh ground black pepper. Serve hot or warm with a round of soft goat cheese added to each bowl.

Makes 4 to 6 servings
Potato Leek Soup With Watercress, Green Lentils and Fresh Goat Cheese
Other summer soups you may enjoy:
Red Pepper and Tomato Soup
Quinoa Soup with Corn
Black-Eyed Pea Soup with Corn and Dill
Urad Dal with Tomatoes

15 comments:

A2Z Vegetarian Cuisine said...

Looks so creamy & healthy wonderful soup...would try it soon..

Priya said...

Wow wat a delicious soup..looks fabulous Lisa!

Parita said...

Wow how do you get such wonderful ideas!! loved the soup, i have some leaks in my pantry, may be will try this out!

aquadaze said...

its been ages since I've had watercress; with goats cheese, this must be one brilliant soup!

Preeti Singh said...

Every time I visit your blog I learn something new and healthy...looks very delightful.

rekhas kitchen said...

OMG what ahealthy and superb idea look so delicious.

Happy cook said...

I love watercress soup, never done this combination..
Sure going to try this once.

eatme_delicious said...

Ooo this looks delicious! I often look at watercress in the store but never know what to do with it.

Pooja said...

Oh what a lovely nutritious soup Lisa! Perfect entry! Never made with watercress before. Wonder where I could get it. Couldnt find it in my local grocery store!

Gattina said...

just reading the ingredient list I already feel my body charged with energy! Beautiful entry!

nath said...

Sounds great :)
I have AWARD for you.... grab it!
see ya.. ^^

NoMeatAthlete said...

Sounds delicious! The goat cheese is such an interesting idea; I would have never thought to put it in soup.

Soma said...

I have never used watercress this way. Lovely recipe with a great combination.

no croutons required said...

Delicious as ever Lisa! Yum!

Jacqueline
xxx

Johanna said...

just saw this in the NCR round up - don't know how I missed it because it looks like just the sort of thing I would love to try