Ingredients: 2 bunches watercress 1 large onion 1 leek 500 g potatoes 1 1/2 l chicken stock 1 dl cream 30 g butter salt, pepper to taste Directions:1. 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. 2. 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. |