Potage aux Legumes (Green Vegetable Soup)

A smooth and flavorful pureed vegetable soup with watercress and habanero peppers. Served with crusty French bread and a drizzle of good extra virgin olive oil and vinegar for the perfect finishing touch.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 193 Calories

Ingredients

• 3 cloves garlic, minced
• 2 onions, chopped
• 1 leek, bulb only, chopped
• 2 (14.5 ounce) cans chicken broth
• 3 green onions, chopped
• 4 ½ cups water
• 3 tablespoons butter or margarine
• 1 bunch watercress, trimmed and chopped
• extra virgin olive oil
• 1 (10 ounce) bag fresh spinach
• 3 large carrots, peeled and chopped
• 1 ½ habanero peppers, seeded and chopped
• 1 tablespoon salt and pepper to taste
• red wine or balsamic vinegar

Recipe Instructions

Step 1

Cook onion and garlic in butter over medium high heat until onion is translucent, about 5 minutes. Add chicken stock, water, carrots, leeks, green onions, habanero peppers, spinach, and watercress. Bring to a low boil, and cook for 30 minutes, or until carrots are soft. Remove from heat, and allow to cool for 30 minutes.

Step 2

Puree in a blender or food processor until smooth. Return to the pot, and simmer on low heat for 15 minutes before serving. Serve with a drizzle of olive oil or vinegar, or both, if desired.