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Leek and Watercress Soup

Early Summer 2001
200103012.jpg
food and drink

BY: Lucy Waverman

A summery, soft green soup garnished with chives and chive flowers (if available). Serve hot or cold.

2 tbsp (25 mL) butter
3 leeks, dark green part removed, chopped
1 cup (250 mL) diced Yukon Gold potatoes
1 cup (250 mL) sweet or Vidalia onions, chopped
2 tsp (10 mL) chopped garlic
5 cups (1.25 L) chicken or vegetable stock
2 cups (500 mL) watercress leaves
½ cup (125 mL) whipping cream
Salt and freshly ground pepper

Garnish
¼ cup (50 mL) chopped chives
Chive flowers, if available

1. Heat butter in pot on medium heat and add leeks, potatoes and onions. Sauté for five minutes or until vegetables are softened. Add garlic and sauté one minute longer. Pour in stock and bring to boil. Simmer 15 minutes or until vegetables are tender. Add watercress and simmer five minutes longer.

2. Purée soup in food processor or blender. Return to pot, add cream and seasonings. Simmer for five minutes to amalgamate the flavours. Garnish with chives.

Serves 6

What to Serve

LCBO#:392597
$19.95  
Stock Type559740
$3.50  
200103012.jpg
food and drink

Leek and Watercress Soup

Early Summer 2001

BY: Lucy Waverman

A summery, soft green soup garnished with chives and chive flowers (if available). Serve hot or cold.

2 tbsp (25 mL) butter
3 leeks, dark green part removed, chopped
1 cup (250 mL) diced Yukon Gold potatoes
1 cup (250 mL) sweet or Vidalia onions, chopped
2 tsp (10 mL) chopped garlic
5 cups (1.25 L) chicken or vegetable stock
2 cups (500 mL) watercress leaves
½ cup (125 mL) whipping cream
Salt and freshly ground pepper

Garnish
¼ cup (50 mL) chopped chives
Chive flowers, if available

1. Heat butter in pot on medium heat and add leeks, potatoes and onions. Sauté for five minutes or until vegetables are softened. Add garlic and sauté one minute longer. Pour in stock and bring to boil. Simmer 15 minutes or until vegetables are tender. Add watercress and simmer five minutes longer.

2. Purée soup in food processor or blender. Return to pot, add cream and seasonings. Simmer for five minutes to amalgamate the flavours. Garnish with chives.

Serves 6

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