Watercress and leek soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Leeks, trimmed, washed & sliced |
| 2 | packs | Watercress, washed |
| ½ | ounce | Margarine |
| 3½ | cup | Stock |
| 1 | teaspoon | Cornstarch |
| Salt & pepper | ||
Directions
Fry leeks & watercress in margarine in a large pot over a low heat for 15 minutes. Keep a lid on the pot, but stir occasionally, don't let it brown.
Add stock, bring to a boil & simmer for 10 minutes. Dissolve cornstarch in a little cold water & add to the soup. Blend till smooth, reheat & serve.