Recipe for Chilled Watercress Soup 
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Yield:
6
Ingredients:
Amount Ingredient
3 cup watercress - (packed) thick stems trimmed
2 tbl butter - (1/4 stick)
1/4 lb russet potatoes peeled, and
sliced into 1/4"-thick rounds
3 lrg leeks, white and pale green parts only sliced
6 cup canned low-salt chicken broth or more if needed
1/2 cup whipping cream
Instructions:
Instructions: Blanch watercress in pot of boiling salted water 30 seconds. Drain; set aside.

Melt butter in heavy large pot over medium heat. Add potatoes and leeks; saute 4 minutes. Add 6 cups broth. Bring to boil. Reduce heat; cover partially and simmer until vegetables are tender, about 20 minutes. Add watercress; simmer uncovered 5 minutes. Cool 10 minutes.

Working in batches, puree soup in blender until smooth. Return soup to pot. Mix in cream. Season with salt and pepper. Chill at least 4 hours and up to 1 day. Thin with more broth, if desired. Ladle soup into bowls. Sprinkle with chives.

This recipe yields 6 to 8 servings.

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