This Leek and Watercress Soup is a variation on the French parmentier and the AmericanVichyssoise. It’s a delicious, elegant soup, but very simple to make. It can be prepared a day in advance of serving.
Leeks and Shallots.
Thinly slice the white and tender green parts of the leeks, and mince the shallots.
Slice the leeks.
Slice the potatoes.
Slice the potatoes.
In a heavy pot, melt 3 tablespoons of butter. Stir in the leeks and the shallots and cook covered over low heat for about 10 minutes until softened but not browned.
Cook the leeks and shallots in butter.
Uncover the pot, and pour in the chicken stock or stock and water. Add the sliced potatoes and some salt, and simmer partially covered for one hour.
Add the potatoes.
Meanwhile trim off the tough stems from the watercress, leaving any tender stems. Add the watercress to the soup mixture, and continue to simmer for 5 more minutes.
Add the watercress.
Transfer the soup in batches to a food processor.
Put the soup in a processor.
Process until as smooth as possible. You won’t get a complete smooth texture.
Purée the soup.
Return the Leek and Watercress Soup to the kettle, add freshly ground white pepper, and taste for salt and seasoning.
Just before serving, whisk in the heavy cream and the remaining 3 tablespoons of softened butter. Taste again for seasoning. Garnish with a few watercress leaves, if you wish. Leak and watercress soup can be served hot or cold.
