Cook what you grow
Watercress and Potato Soup
The British classic done in a quarter of an hour: leek and potato simmered in stock, then a whole pile of watercress blended in at the last second.
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Ingredients
serves 4From the garden
- 8 oz watercress, coarse stems trimmed, the rest roughly chopped · about 6 packed cups; the tender stems carry as much flavor as the leaves
- 2 medium leeks, white and pale green parts sliced, then washed well
- ¾ lb floury potatoes, peeled and diced small
From the pantry
- 3 tbsp butter
- 4 cups vegetable stock
- ⅓ cup heavy cream (optional) · stirred in off the heat; the soup is good without it
- 1 lemon, juiced · a squeeze at the end, to taste
- salt · to taste
- black pepper