Easy recipe Watercress Soup Recipe

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one hundredg unsalted butter one onion, sliced one, leek (Recipes by ingridients leek) sliced five hundredg potatoes (such as pontiac or desiree), peeled, chopped three hundred and fiftyg watercress*, leaves picked oneL (about four cups) chicken or vegetable stock or water three hundredml buttermilkStep one Place the butter in a large saucepan over low heat. When melted, add the onion and leek (Recipes by ingridients leek) and cook for two-three minutes or until softened. Add the potato, half the watercress and the stock. Increase heat and bring to the boil, then reduce heat to low and simmer for about about twenty minutes or until the potato is softened. Watercress Soup Recipe. Cool slightly, then stir the buttermilk (Recipes by ingridients buttermilk) and remaining watercress into the soup. Blend in batches until smooth, and season well with salt and pepper. The soup can be reheated gently and served drizzled with a little extra, buttermilk (Recipes by ingridients buttermilk) or chilled and garnished with small cubes of ice..