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 Cheese|
|Recipe by Lisa Turner|
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
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