Chilled Cream of Watercress Soup
Ready In: 40 mins
Serves: 4
Yields: 4 bowls
Ingredients
- 500 g potatoes, peeled & cubed
- 2 large leeks, washed & sliced
- 80 g watercress
- 750 ml vegetable stock
- 280 ml single cream (light)
- 50 g butter
- salt and black pepper
Directions
- Melt butter in large pan over low heat. Add potatoes and leeks and sweat off gently for 5 minutes.
- Add the stock and bring to the boil. Reduce heat, cover and gently cook for around 15 minutes or until vegetables are tender.
- Remove the pan from the heat and add the watercress (put 4 sprigs to one side for the garnish). add 3/4 of the cream and blend in a blender/processor until completely smooth.
- Season to taste then chill well before serving. Serve with a swirl of cream and a sprig if watercress.
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