Chilled Cream Of Watercress Soup

1. 1

   Melt butter in large pan over low heat. Add potatoes and leeks and sweat off gently for 5 minutes.

2. 2

   Add the stock and bring to the boil. Reduce heat, cover and gently cook for around 15 minutes or until vegetables are tender.

3. 3

   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.

4. 4

   Season to taste then chill well before serving. Serve with a swirl of cream and a sprig if watercress.

* Per serving · 4 servings · Values may vary.

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