Watercress Cream Soup
|Watercress||2 Bunch (200 gm), de-stalked and chopped, reserve 4 sprigs for garnish|
|Whites of leeks||1 Pound (3 In Number, Approximately 450 Grams)|
|Potatoes||2 Medium, peeled and chopped|
|Butter||2 Ounce (50 Grams)|
|Light chicken stock/Water||1 1⁄2 Pint (850 Milliliter)|
|Double cream||1⁄4 Pint (150 Milliliter)|
|Freshly ground black pepper||To Taste|
1 In a thick-based saucepan, melt the butter.
2 Add in the leeks, potato and watercress and stir to coat with the melted butter.
3 Add in salt.
4 Cover with a lid and let the vegetables sweat for about 20 minutes, stirring the mixture about halfway through.
5 Add in the stock (or water), and bring to simmering point.
6 Simmer, covered, for another 10 to 15 minutes or until the vegetables are quite tender.
7 Remove from the heat and allow to cool.
8 Liquidise the soup.
9 Return the soup to the saucepan, and stir in the cream.
10 Season to taste re-heating gently.
11 Garnish each bowl with a sprig of watercress and serve.