Celiac.com 06/16/2020 - If you're looking for a nutritious, delicious dish to help you break out of your lunchtime food doldrums, look no further. This glorious gluten-free soup is a fresh, rich but light take on the flavors of spring.
- 2 medium leeks, trimmed
- 3 garlic cloves, peeled
- 1 bunch spring onions
- 1 medium potato, peeled and sliced
- 6 mint leaves
- 1½ cups watercress
- 1½ cups baby spinach leaves
- 3 tablespoon crème fraîche
- juice of ½ lemon
Over medium-low heat, sweat down the leek whites, garlic and spring onion whites in 1 Tablespoon of olive oil.
Add a pinch of salt and cook until soft and translucent, but not colored (about 6 - 8 minutes).
Slice the potato, then add to the pan, and top with about two cups of water to cover the vegetables.
Simmer for 30 minutes.
Take the pan off the heat, then stir in the spring onion greens, mint, spinach leaves, and watercress.
Use an immersion blender, or transfer the pan contents to a regular blender. For immersion blender, blend slowly and carefully directly in the pot, slowly increasing speed until well blended, about 1 minute.
If using regular blender, blend in small batches, and cover top with a towel or other shield. Use caution and slowly blend small amounts at a time, increase to its highest speed until blended.
Add the crème fraîche, season with salt and pepper and add lemon juice.
Note: Blend in a little additional water to achieve your desired consistency, if too thick.
Serve hot or, if serving chilled, cool down rapidly to preserve the lovely bright green color.