CREAM OF WATERCRESS SOUP
Steps:
- 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.
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