Delia Smith's Watercress Cream Soup
Over a year ago
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Ingredients
No ingredients listed.
Accompaniment
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Method
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1
Melt the butter in a thick-based saucepan, then add the prepared leeks, potatoes and watercress and stir them around so that they're coated with the melted butter.
Add some salt, cover with a lid and let the vegetables sweat over a low heat for about 20 minutes, giving the mixture a stir about halfway through.
After that, add the stock (or water), bring to simmering point and simmer, covered, for a further 10-15 minutes or until the vegetables are quite tender. Remove from the heat and when cool liquidise the soup - but not too vigorously.
Return the soup to the saucepan, stir in the cream, season to taste and reheat gently. When serving, garnish each bowl with a watercress sprig.
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