Watercress, leek and potato soup19 May 2020
2 tbsp rapeseed oil
2 leeks, dark green parts removed, chopped
Sea salt and ground black pepper
400ml vegetable stock
1 large potato, peeled and chopped
3 bunches watercress, first reserve some leaves for garnish and then remove thick ends and chop the rest
- In a medium saucepan heat 1 tbsp oil. Add leeks and season to taste. Cook, stirring occasionally until tender. Add stock, all but one handful of potatoes, and 1-litre water. Bring to boil, reduce to simmer and cook partially covered until potato is tender.
- Meanwhile, cook the reserved potato in some boiling salted water until tender.
- Add watercress to the soup and cook until bright green and tender. Process either with a stick blender or in a food processor until smooth. Check and adjust seasoning.
- To serve; stir the separately cooked potato through the soup. Pour into bowls and top with the reserved watercress. Finish with some rapeseed oil.