1. When measuring the watercress leaves and stems, pack them down in the measuring cup. 2. Simmer leeks, potatoes, water and salt together, partially covered, 40-50 minutes until vegetables are tender. 3. Stir in watercress and simmer 5 minutes. 4. While the watercress is simmering, you can prepare the following optional garnish if you wish: a small handful of watercress leaves boiled 30 seconds, rinsed in cold water and drained. 5. Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning. 6. Off heat and just before serving, stir in cream or butter by spoonfuls. Decorate with the optional watercress leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
