INGREDIENTS

INSTRUCTIONS

Warm the 2 tablespoons of olive oil in a heavy, nonreactive 6-quart
saucepan. Add the leeks, asparagus, peas, sorrell and 2 teaspoons  salt
and cook until warmed through. Add 1 cup of the water, cover and  sweat
the vegetables over moderate heat until the water has  evaporated,
about  Add the remaining 7 cups of water and bring to a boil. Reduce
the  heat and simmer for 5 minutes. Increase the heat to high and add
the  spinach and watercress. Cook, stirring to submerge the leaves,
until  wilted, about 2 minutes.  Transfer the soup to a bowl set in a
larger gowl of ice. Stir the soup  frequently to chill it quickly and
thoroughly. Once it is completely  cold, pour the soup into a blender
and puree until smooth Season with  salt and pepper.  To serve, gently
reheat the soup. Spoon it into warmed soup plates or  bowls. Garnish
each serving wiht 1 tablespoon of the ricotta and a  drizzle of
extra-virgin oilive oil and serve.  Per serving: 92 Calories; 6g Fat
(52% calories from fat); 5g Protein;  7g Carbohydrate; 8mg Cholesterol;
58mg Sodium  Recipe by: Food and Wine, April 1996  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 88
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 4.8mg
Sodium: 344.3mg
Potassium: 281.6mg
Carbohydrates: 6.7g
Fiber: 3.2g
Sugar: 1.2g
Protein: 5.5g