WATERCRESS “CAPPUCCINO”

Hands-on time: 15 minutes Total time: 30 minutes Makes: 12 servings

Pour the soup over the whipped cream at the table so guests can watch it foam to the surface (resembling the froth on a cappuccino coffee). This vibrant peppery soup is an impressive kickoff to a spring dinner party!

Soup:

2 tbsp butter 3 cloves garlic, minced 2 leeks (white parts only), sliced 1 tsp salt 1 small white-fleshed potato, peeled and chopped 4 cups sodium-reduced chicken broth 12 cups lightly packed chopped watercress (about 3 bunches) 1 cup lightly packed chopped fresh parsley Cappuccino Cream: 1 cup whipping cream (35%) 2 tsp grated fresh ginger 2 tsp liquid honey pinch salt (optional)

Soup: In Dutch oven or large heavybottomed saucepan, melt butter over medium heat; cook garlic, leeks and salt, stirring often, until soft, 5 to 7 minutes. Stir in potato, broth and 3 cups water; bring to boil. Reduce heat, partially cover and simmer until potato is fork-tender, 10 to 15 minutes. Add 11 cups of the watercress and the parsley; cook just until wilted, 1 minute. Working in batches, purée soup in blender until smooth. (Make-ahead: Submerge pan in ice water to cool. Transfer to airtight container and refrigerate overnight.) Cappuccino Cream: Beat together cream, ginger, honey and salt (if using) until soft peaks form. Finely chop remaining watercress; gently fold in. To finish: In same pan, reheat soup over medium heat (do not boil), stirring often. Dollop spoonfuls of Cappuccino Cream in bottom of wide mugs or soup bowls. Ladle hot soup over top.

PER SERVING: about 123 cal, 3 g pro, 9 g total fat (6 g sat. fat), 9 g carb (2 g dietary fibre, 3 g sugar), 31 mg chol, 433 mg sodium, 250 mg potassium. % RDI: 8% calcium, 6% iron, 30% vit A, 35% vit C, 9% folate.