Watercress Soup with Pickled Cucumbers

• 3 tablespoons extra-virgin olive oil
• 1 large leek, white and tender green parts only, thinly sliced
• 2 cups low-sodium chicken broth
• 2 cups water
• One 8-ounce Yukon Gold potato, peeled and sliced 1/3 inch thick
• 1/2 pound watercress, coarsely chopped (5 cups)
• 1 cup whole milk
• 1 cup skim milk
• Salt and freshly ground pepper
• 1/2 European cucumber, peeled
• 1 tablespoon unseasoned rice vinegar

1. In a large saucepan, heat the olive oil.
2. Add the leek and cook over moderate heat, stirring, until softened, 3 minutes.
3. Add the broth and water and bring to a boil.
4. Add the potato, cover and simmer over low heat until tender, about 15 minutes.
5. Add the watercress and cook until bright green, about 2 minutes.
6. Working in batches, puree the soup in a blender.
7. Return the soup to the saucepan.
8. Add the whole and skim milk and season with salt and pepper; keep warm.
9. Meanwhile, trim the peeled cucumber to form a rectangle.
10. Cut the cucumber crosswise into very thin slices.
11. In a medium bowl, combine the rice vinegar with a large pinch of salt.
12. Add the cucumber slices and toss well.
13. Let stand until they have softened, about 5 minutes.
14. Ladle the soup into bowls.
15. Garnish with cucumber slices and serve.

extravirgin olive oil, only, chicken broth, water, potato, milk, milk, salt, cucumber, rice vinegar

Taken from www.foodandwine.com/recipes/watercress-soup-pickled-cucumbers (may not work)