Watercress, Leek and Potato Soup
from The Country Cookbook, Belinda Jeffery, Lantern, 2010.
Having a bundle of watercress to use, I went looking for a recipe. I felt sure I would find one in The Country Cookbook. My suspicions were right. And this recipe looked like it was an interesting one. It seemed as though it might be a variation on the good old potato and leek soup with watercress added.
What was interesting was that most of the watercress was cooked in the broth with the leeks and potatoes but some was saved until later. After the soup was puréed, the uncooked watercress was added and puréed in. Leaving the cress uncooked and adding it at this time added a stronger green colour to the soup. A dollop of goat's cheese was added at serving time.
This turned out to be a flavoursome soup, creamy and peppery.
Ease of cooking: ✔✔✔