Watercress and leek soup

Preparation: 10 minutes

• Serves 4–6 Leeks (white part only), washed and chopped (450g/1lb)
•  2 bunches of watercress, washed, trimmed, destalked and chopped
•  2 medium-sized potatoes, peeled and chopped
•  Butter (55g/2oz)
•  Vegetable stock (840ml/30floz) 
• Double cream (140ml/5floz) 
• Salt and black pepper 
• Watercress sprigs to garnish

Cooking: 35 minutes

• 1  Melt the butter in a large saucepan. Add the washed and chopped leeks, potato, and watercress, and stir well. 
• 2  Add a good pinch of salt. Then cover the pan and allow the vegetables to cook over low heat for about 20 minutes, stirring occasionally. 
• 3  Add the stock, bring to simmering point, cover and simmer for a further 10–15 minutes until the vegetables are tender. 
• 4  Remove from the heat and allow to cool. 
• 5  Liquidise the cooled soup with a food processor or blender, and then return to the saucepan.
• 6  Stir in the cream, season with salt and pepper to taste and reheat gently. 
• 7  Serve with a sprig of watercress.

Nutritional information 

• Energy 410.51kcal 
• Protein 5.49g
• Total fat 33.11g (of which saturates 20.19g) 
• Carbohydrate 23.42g 
• Fibre 4.29g