Cream Of Watercress Soup Recipe

Ingredients

• 3-1/2 pt Chicken Stock
• 8 oz Potatoes
• 4 fl oz Double Cream
• 2 oz Butter
• 2 Leeks (Chopped)
• Watercress

Method

1. Heat half the butter in a large saucepan and cook the chopped leeks and watercress for about 5 minutes.
2. Now pour in the chicken stock and potatoes. Bring to boil and simmmer for about 45 minutes.
3. Pour into a blender and blend until smooth.
4. Chop up the watercress leaves and cook with butter in a pan.
5. Add the cooked watercress to the soup while stirring in the cream.
6. Looks great served hot with a garnish of chopped parsley.