Perfect Potato And Leek Soup
|Leeks||2 Medium, chopped (White And Light Green Part Only)|
|Diced peeled potatoes||2 Cup (32 tbs)|
|Dried tarragon||1 Teaspoon|
|All purpose flour||2 Tablespoon|
|Chicken stock||4 Cup (64 tbs)|
|Watercress||1 Bunch (100 gm), tough stems removed, chopped|
|10% cream/Milk||1 Cup (16 tbs) (Light Cream)|
1. In a large saucepan, melt butter over medium heat. Add leeks, potatoes and tarragon; cook, stirring, for 5 minutes or until leeks are softened but not browned. Blend in flour; stir in chicken stock. Bring to a boil; reduce heat, cover and simmer, stirring occasionally, for 20 minutes or until potatoes are very tender.
2. Add watercress; simmer 1 minute until watercress is limp and bright green in color. In a blender or food processor, puree soup in batches until smooth. Return to saucepan. Stir in cream; season with salt and pepper to taste. Heat until piping hot; do not let boil. Ladle into bowls; garnish with watercress sprigs.