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Chilled Watercress Soup - Makes 4 servings

• 1 Tbsp. canola oil
• 1-2 cloves garlic, minced
• 1/2 cup onion, chopped
• 1/2 cup leek, chopped, white part only
• 5 cups watercress, tough lower stems removed, 1 large bunch
• 3 cups fat free, reduced-sodium chicken broth
• 1 pound yellow-fleshed potatoes, peeled and diced
• Salt and freshly ground black pepper, to taste
• 4 Tbsp. chopped fresh chives

In small heavy pot, heat oil over medium-high heat. Add garlic and cook until golden brown, about 1 minute. Stir in onion and leek and sauté until onion is translucent, 5 minutes. Do not let vegetables brown.

Add watercress, stirring until wilted, about 2 minutes. Add chicken stock, potatoes and 1 cup cold water. Bring soup to a boil. Reduce heat and simmer (covered), until vegetables are soft, about 20 minutes.

When soup has cooled slightly, transfer to a blender and puree until smooth and creamy. (Do this in 2 batches). Season soup to taste with salt and pepper. Pour into a container and refrigerate until well chilled, 6 hours to overnight.

To serve, check and adjust seasoning. Divide the cold soup among 4 bowls. Sprinkle 1 tablespoon of chives over each serving. Serve immediately.

Per serving: 130 calories, 3.5 g total fat (0 g saturated fat), 20g carbohydrate, 5 g protein, 3 g dietary fiber, 410 mg sodium.