25 g/1 oz butter 2 leeks, white parts only, thinly sliced
3 potatoes, diced
1 litre/1 3/4 pints Vegetable Stock
250 g/9 oz watercress, chopped pinch of freshly grated nutmeg
150 ml//4 pint double cream salt and pepper buttered toasted croûtons, to serve


1.Melt the butter in a saucepan, add the leeks and cook over a low heat, stirring occasionally, for 5 minutes until softened. Add the potatoos, pour in the stock and cook over a low heat for 10 minutes.
2.Add the watercress and nutmeg, season with salt and pepper and cook for a further 10 minutes. Transfer to a food processor and process to a purée.
3.Pour into a pan, stir in the cream and reheat briefly. Serve with toasted croutons lightly spread with butter.

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