Creamy Watercress And Leek Soup
|Watercress||1⁄2 Bunch (50 gm)|
|Cream of leek soup||2 Ounce (1 Envelope)|
|Water||1 Cup (16 tbs)|
|Light cream||2 Cup (32 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
1. Wash and dry watercress; remove leaves. (You should have about 1 cup.)
2. Blend soup mix with water in a small saucepan; bring to boiling; simmer 5 minutes.
3. Combine with watercress, cream and milk in an electric-blender container; cover. Whirl at high speed 1 minute, or until creamy-smooth. (Or chop leaves fine, then stir into remaining ingredients in a large bowl.) Cover; chill until serving time.
4. Pour into stemmed glasses or cups. Garnish with a few additional sprigs of watercress, if you wish.