WATERCRESS AND LEEK SOUP   (feeds 3 for a main course or 4-5 for a starter)

Ingredients :


150g watercress

75g butter

2-3 leeks, washed and chopped

3 medium potatoes, peeled and diced finely

1 litre approx of a good vegetable stock

half a tsp of white pepper

half a tsp of freshly ground black pepper (or to taste)

a pinch of sea salt

2 dessertspoonfuls of creme fraiche.


Method :


1.  Separate out two big handfuls of watercress and retain in a bowl.


2.  Heat the butter in the bottom of a deep saucepan with a lid.  Once melted, add the remainder of the watercress, the chopped leek and diced potato.  Stir everything until it is covered with the melted butter, then add a tablespoonful or two of water and cover with the lid.


3.  Allow the vegetables to sweat over a low heat until softened, stirring occasionally to make sure that the potato doesn't stick to the bottom of the pan, for around 15-20 mins.


4.  Add the stock and white pepper and stir well.  Bring up to simmering point and allow to simmer until the potato is tender and will fall off the point of a knife.


5.  Remove from the heat and add the retained watercress.  Allow the soup to cool slightly and the watercress to wilt, before blending to your preferred texture.  Season to taste with a little extra sea salt and some of the black pepper.


6.  Return to the pan and reheat gently - do not allow the soup to boil - while you add the creme fraiche.  Stir through until it has dissolved into the soup.


7.  Serve in warmed bowls, with a little black pepper and some watercress leaves (there are always some left clinging to the bowl) as garnish.



From http://jennyeatwellsrhubarbginger.blogspot.co.uk