Watercress soup

Name: Watercress soup
Yield: 6 servings
Cuisine: Boil
Ingredients: 6.00 leeks large; 60.00 ml butter; 4.00 potatoes medium, peeled and sliced; 1.00 Litres stock chicken; salt and freshly ground black pepper; nutmeg freshly grated; 125.00 g watercress blanched, chopped; 250.00 ml cream; 1.00 fresh chives bunch, finely chopped

6 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (9)

6.00	leeks — large
60.00 ml	butter
4.00	potatoes — medium, peeled and sliced
1.00 Litres	stock — chicken
	salt and freshly ground black pepper
	nutmeg — freshly grated
125.00 g	watercress — blanched, chopped
250.00 ml	cream
1.00	fresh chives — bunch, finely chopped

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Method:

Remove and discard green tops from leeks. Cut white parts into 2,5 cm lengths and sauté gently in butter until soft. Do not brown.
Add potatoes, chicken stock, salt, pepper and nutmeg. Simmer gently, covered, until vegetables are cooked.
Add watercress and simmer for 5 minutes. Purée, strain and stir in cream.
Serve with chives.