Soup: United States – Lemon-Thyme Watercress Leek Soup with Chive Oil

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

2 tbsp (30 g) unsalted butter
1 tbsp (15 ml) olive oil
2 large leeks (white and light green parts), thinly sliced and well rinsed
1 small Yukon Gold potato, peeled and diced (3 oz / 85 g)
1 small celery stalk, sliced
1 garlic clove, thinly sliced
1 / 2 cup (120 ml) dry white wine
4 cups (960 ml) low-sodium chicken or vegetable stock
2 fresh thyme sprigs
1 bay leaf
4 cups (about 2 small bunches) loosely packed watercress, thick stems removed
1 tsp finely grated lemon zest
1–2 tbsp fresh lemon juice, to taste
2 tbsp (30 ml) crème fraîche or plain Greek yogurt
Kosher salt and white pepper, to taste
Chive oil:
1 / 4 cup (60 ml) extra-virgin olive oil
2 tbsp (8 g) chopped fresh chives
Pinch of salt

Instructions

Make chive oil: Blend or finely chop chives with olive oil and a pinch of salt until vivid green; let sit while you make the soup (strain if you prefer a clear oil).
In a pot, warm butter and olive oil over medium heat. Add leeks, celery, and a pinch of salt; cook gently until soft and translucent, 6–8 minutes. Add garlic and cook 30 seconds.
Stir in potato, then pour in white wine; simmer 2–3 minutes to reduce by half.
Add stock, thyme, and bay leaf. Bring to a gentle simmer and cook until potatoes are tender, 12–15 minutes. Remove thyme and bay.
Add watercress and cook just until wilted, 45–60 seconds. Off the heat, blend until silky-smooth (use an immersion blender or carefully in batches).
Stir in lemon zest, 1 tbsp lemon juice, and crème fraîche/yogurt. Season with salt and white pepper; add more lemon juice to brighten as needed.
Rewarm gently if needed. Ladle into warm bowls and finish with a drizzle of chive oil. Serve immediately.