Easy on the tummy and exceptionally nutritious, this is a vegetable soup you
can enjoy any time of the year. While watercress has a little bit of a bite that
might scare some, cooking it for even a few minutes tames the sharpness
completely. Arugula or spinach can substitute for the cress.
small leek, white and tender green parts, sliced
tablespoons unsalted butter
tablespoon olive oil
tablespoons unbleached all-purpose flour
cups Easy Rotisserie Chicken Stock, or any reduced-sodium chicken broth
head cauliflower (1 to 1½ pounds), separated into florets
large bunch watercress, cut into 1-inch lengths, tough stems discarded
Salt and freshly ground black pepper
In a large stainless steel saucepan or enameled flameproof casserole, cook the leek in the
butter and oil over medium heat for 3 to 5 minutes, until softened.
Sprinkle on the flour and cook, stirring often, for 2 minutes. Whisk in the stock and bring
to a boil, whisking until the liquid is smooth and slightly thickened.
Add the cauliflower. Bring to a boil, reduce the heat, and partially cover. Cook for about
15 minutes, until the cauliflower is soft. Add the watercress and cook for 3 to 5 minutes
longer, until the stems are tender but the leaves are still bright green.
Use an immersion blender to puree the soup in the pot or transfer to a food processor or
blender, in batches if necessary, and puree until smooth; return to the pot. Season with salt
and pepper to taste. Rewarm before serving.