What you Need:
Makes 4 servings.
- 2 bunches watercress
- 1 large onion
- 1 leek
- 500 g – 1,1 lb potatoes
- 1 1/2 l – 6 cups chicken stock
- 1 dl – 3,3 fl. oz. cream
- 30 g – 1 oz. butter
- Salt, pepper to taste
- Chop the onion and the white of the leek and saute in butter in a large saucepan for 2-3 minutes.
- Peel and chop the potatoes.
- Roughly chop the leaves and tender stalks of the watercress.
- Add watercress, potatoes, and the stock to the saucepan.
- Bring to a boil and simmer for 45 minutes.
- When done, liquidize, return the soup to the saucepan, season to taste with salt and pepper.
- Add the cream and cook for a further three minutes.
Makes 4 servings.