French watercress cream soup with leek

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A bright green French cream soup with watercress and leek, fresh yet velvety.

Serves: 4 people

Preparation time: 25 min

Ingredients

• butter – 2 tbsp
• leek – 1 large, sliced
• potato – 1 medium, diced
• vegetable stock – 4 cups
• watercress – 3 1/2 oz
• heavy cream – 1/2 cup
• salt – to taste
• white pepper – to taste

Method

Step 1
Melt the butter in a soup pot and cook the leek for 4 minutes without letting it brown.

Step 2
Add the potato and vegetable stock and simmer for 20 minutes.

Step 3
Add the watercress and cook for 2 more minutes.

Step 4
Blend the soup until smooth and stir in the cream.

Step 5
Season with salt and white pepper and serve right away.