Name: Puree of Watercress, Mushroom, Leek and Potato Soup
Ingredients: 1 tb Butter or margarine; or oil; 1 md (1" diam) leek; cleaned and chopped; 1/2 lb Mushrooms; coarsely chopped; 1 1/2 ts Salt; or to taste; 3 Potatoes; cut in small chunks (fist-sized potatoes), peeling optional; 4 c Water; 2 lg Garlic cloves; 2 bn Fresh watercress; large, chopped (approx 2 cups loosely packed); 1% low-fat milk; (1 cup); OR soy milk; at room temperature; Freshly ground black pepper; to taste; Sour cream; and/or; Red bell pepper; thin strips

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Watercress, Vegetarian, Katzen, 1incoming	6	Servings

INGREDIENTS

1	tb	Butter or margarine; or oil
1	md	(1" diam) leek; cleaned and chopped
1/2	lb	Mushrooms; coarsely chopped
1 1/2	ts	Salt; or to taste
3		Potatoes; cut in small chunks (fist-sized potatoes), peeling optional
4	c	Water
2	lg	Garlic cloves
2	bn	Fresh watercress; large, chopped (approx 2 cups loosely packed)
		1% low-fat milk; (1 cup)
		OR soy milk; at room temperature
		Freshly ground black pepper; to taste
		Sour cream; and/or
		Red bell pepper; thin strips

INSTRUCTIONS

OPTIONAL ADDITIONS
OPTIONAL GARNISH
1) Melt the butter or heat the oil in a soup pot or a Dutch oven. Add the
leek, mushrooms, and 1/2 teaspoon salt. Saute for about 10 minutes over
medium heat.
2) Add the potatoes and garlic cloves, and pour in the water. Sprinkle in
another 1/2 teaspoon salt. Bring to a boil, partially cover, and lower heat
to a simmer until the potatoes are very tender. Remove from heat.
3) Puree the soup in a blender or a food processer (or directly in the pot
with a hand blender). Add the watercress, bit-by-bit, as you pur.e, until
it is all incorporated and the soup is smooth. Taste to correct salt.
4) You can serve this hot, at room temperature, or cold. If you're serving
it hot, reheat the soup gently just before serving. stirring in the
optional milk at the end. If you are serving this room temperature or
chilled, add the milk at any time.
5) Top the soup with a grind or two of fresh black pepper, a little sour
cream and thin strips of red bell pepper, if desired, for a nicely finished
look.
TIPS: * This soup is lowfat and possibly vegan (if you use oil and
soymilk). * The vegetable quantities are somewhat flexible, so don't worry
if you don't have exact amounts. Mollie uses 'handfuls."
**Mollie Katzen - the author of the Moosewood Cookbook serves up recipes
and cooking tips. http://www.molliekatzen.com/ Updated monthly starting
98Feb.>Kitpath McBuster 98Feb Mc-PER SERVING: 67CAL, 2g fat (27% cff).
Notes: Adapted from "Still Life with Menu Cookbook." Serves 6 or more if
you add milk. CookNote: Try this very simple, rich-tasting puree of
vegetables, which tastes delicious with or without milk added. The
watercress is a spunky presence which gives the soup a peppery edge. Go
ahead and make this several days ahead of time. It keeps and reheats
beautifully.
Recipe by: Mollie Katzen Monthly (Feb98)
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 18,
1998

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