Watercress-Cucumber Soup

Ingredients

• 1.28 gram butter, approximately 1 oz / 28g
• 2.250 millilitre leeks, white part only; chopped
• 3.500 millilitre watercress leaves, or substitute 1 cup chopped baby spinach
• 4.500 millilitre cucumber, unpeeled; diced
• 5.2 sprig parsley
• 6.125 millilitre potato, raw; diced
• 7.750 millilitre chicken stock, or vegetable stock; use 3 cubes
• 8.2 millilitre salt
• 9.1 millilitre black pepper
• 10.dry mustard, ½ teaspoon
• 11.250 millilitre cream, or Orly Whip; stirred in just before serving if cold; optional if hot

Method

1. 1.Melt the butter and fry the leeks until limp.
2. 2.Add all the other ingredients except the cream. Bring to the boil, reduce the heat and simmer until the potatoes are soft.
3. 3.Purée, correct the seasonings and chill.
4. 4.Stir in cream or Orly Whip just before serving, if cold. Cream is optional if serving hot.
5. 5.Garnish each serving with a mixture of chopped spring onion, cucumber and radish. If serving hot, serve with croutons.

Notes

• Card variation: 'Sybil uses almost the same recipe but calls it Iced Cucumber Soup. She uses only: 1 leek sliced; 1 cup watercress leaves OR ¼ cup chopped spinach. All other ingredients are the same.'