Potato Leek Soup With Watercress, Green Lentils and Fresh Goat Cheese

When my good friend Jacqueline suggested leafy greens as the main feature of our No Croutons Required Soup and Salad Challenge this month, I hesitated for hardly a moment before picking watercress for my entry. Odd, since I haven't used watercress for years now, but a fortunate inspiration since its flavor is among the most distinctive and stimulating of all leafy greens.

In this recipe, thick rounds of tangy soft fresh goat cheese soften and balance the peppery sharpness of a warm bowl of watercress soup. Loaded with potatoes, carrots, leeks and green lentils, it's also a filling and nourishing meal in itself while keeping an easy and summery appeal. Serve with fresh bread and butter on the side for a quick and simple but satisfying light dinner, in or out of doors.

Potato Leek Soup With Watercress, Green Lentils and Fresh Goat Cheese

Recipe by Lisa Turner Published on June 17, 2009 Simple, hearty and earthy potato leek soup with green lentils and fresh peppery watercress topped with soft unripened goat cheese Print this recipe Ingredients: 3 tablespoons butter 3 leeks, sliced 2 carrots, sliced 2 potatoes, chopped 3 to 4 dried whole red chilies 5 cups vegetable stock 1/2 cup milk or cream 2/3 cup dried green lentils, rinsed 2 bunches (1 lb or 450 g) watercress, coarse stalks trimmed 1 teaspoon sea salt, or to taste fresh ground black pepper to taste soft cheese, cut into 1/2-inch thick rounds for garnish Instructions: Melt the butter in a large saucepan or soup pot over medium heat. When it foams, add the leeks, carrots, potatoes, and dried chilies and toss until well coated. Cover the pan and sweat the vegetables until softened, about 10 minutes. Add the vegetable stock, water, milk or cream, and lentils. Turn up the heat a little and bring to a boil. Cook until the lentils are tender — about 15 to 20 minutes. Now turn down the heat to medium and add the watercress. Boil with the lid off for just one minute — the watercress should be soft and tender, but do not overcook. Remove from heat and discard the chilies. Purée with a hand blender or in a countertop blender to the desired consistency — a little chunky, as I prefer, or smooth. Season with salt and plenty of fresh ground black pepper. Serve hot or warm with a round of soft goat cheese added to each bowl. Makes 4 to 6 servings

Other summer soups you may enjoy:
Red Pepper and Tomato Soup
Quinoa Soup with Corn
Black-Eyed Pea Soup with Corn and Dill
Urad Dal with Tomatoes

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