Another wonderfully simple soup with a fresh peppery taste of watercress. Absolutely has to be cooked when good British watercress is in season between April and June.
2 Bunches of fresh watercress
2 Large potatoes, peeled
2 Leeks, cleaned
500ml Vegetable or chicken stock
100ml Double cream
Salt and black pepper
Preparation and cooking
Make sure the vegetables are prepared by washing the watercress, cleaning the leeks to remove any grit and potatoes are peeled. Dice up the potatoes into 1cm cubes, roughly chop the watercress, and finely slice the leeks. Melt the butter in a large saucepan over a medium heat and fry the vegetables for about 6-8 minutes, being careful not to brown the edges of the vegetables.
Now add the stock, a little salt and pepper, and cook over a low heat for about 15 minutes. Use a hand blender to blitz the mixture into a smooth consistency, but retains a speckled appearance of the watercress (rather than all being blended into the same colour). Now add the double cream, and cook for a further 5 minutes.