Leek And Cress Soup
|Bacon (streaky) rashers||4|
|Butter||1⁄2 Ounce (15 Gram)|
|Leeks||1 Pound, thinly sliced (500 Gram)|
|Potatoes||1 Pound, peeled and chopped (500 Gram)|
|Black pepper||To Taste|
|Cayenne pepper||1⁄4 Teaspoon|
|Grated nutmeg||1 Teaspoon|
|Chicken stock||2 1⁄2 Pint|
|Milk||10 Fluid Ounce (300 Milliliter)|
|Watercress||1 Bunch (100 gm), coarsely chopped|
|Mustard||8 Tablespoon, chopped|
|Watercress||8 Tablespoon, chopped|
|Soured cream||5 Fluid Ounce (150 Milliliter)|
Fry the bacon in a saucepan until it is crisp and has rendered most of its fat.
Remove the bacon from the pan with a slotted spoon and drain on kitchen paper towels.
Crumble the bacon and keep hot.
Add the butter to the saucepan.
When it has melted add the leeks and potatoes.
Fry the vegetables until they are golden.
Sprinkle over the flour, salt and pepper to taste, the cayenne and nutmeg and cook, stirring, for 1 minute.
Remove the pan from the heat and gradually stir in the stock and milk.
Add the watercress, mustard and cress and bay leaf and stir well.
Return to the heat and bring to the boil, stirring.
Cover and simmer for 30 minutes.
Remove from the heat, discard the bay leaf and allow the soup to cool slightly.
Puree in an electric blender or push through a sieve.
Return the pureed soup to the saucepan and stir in the soured cream.
Heat through gently without boiling.
Pour the soup into a warmed tureen or individual soup bowls and sprinkle over the crumbled bacon.