Cream of Watercress Soup

This is a traditional soup from Limbourg, a town in Walloon Belgium. Serve as a first course with bread and butter.

1 onion, finely chopped

1 leek, white part only, finely chopped

1 ounce butter

1 pound potatoes, peeled and diced

2 bunches watercress, chopped

3 pints chicken stock

salt, pepper to taste

1⁄2 cup cream

• Saute onion and leek in butter in a large saucepan for 2–3 minutes. Add potatoes, watercress, and stock.
• Bring to a boil and simmer for 45 minutes.
• Cool slightly, then blend until smooth in a blender or food processor. Return soup to saucepan. Season.
• Add cream; cook for another 3 minutes, but do not let it boil. Serve hot.