Watercress soup


Ingredients 9
Servings 6
Time

Ingredients

  • 6
    large leeks
  • 60
    ml
    butter
  • 4
    medium potatoes, peeled and sliced
  • 1
    Litres
    chicken stock, preferably homemade
  • salt and milled black pepper
  • freshly grated nutmeg to taste
  • 125
    g
    watercress leaves and stems, blanched, refreshed and roughly chopped
  • 250
    ml
    cream
  • 1
    bunch of chives, finely chopped
 

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.
 

Read more on: soup
 

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