Watercress soup

prep time:

cooking time:

serves: 6

season:

asparagus, broad beans, carrots, courgettes, potatoes, globe artichokes, peas, radishes, salad leafs, spinach, tomatoes, chicken

45g unsalted butter
500g leeks
1 onion
1 litre chicken stock
500ml double cream
4 bunches watercress leaves

1	Sweat the leeks, onion and a pinch of salt in butter until soft but not brown. Add the stock and cream and simmer gently, uncovered, for 30 minutes.
2	Blend until smooth and return to the saucepan, then bring to a gentle boil. Skim off any impurities from the surface.
3	Steam the watercress for 2-3 minutes until soft, refresh in ice water and then drain and purée. Place in fine mesh sieve and carefully press out any remaining liquid.
4	To serve, reheat the soup mixture with the watercress purée, stirring until thoroughly blended. Season and serve with some crème fraiche in the centre of each bowl with black pepper and snipped chives.