Watercress And Stilton Soup

Recipe Ingredients

2 tablespoons	30ml	Butter
2 tablespoons	30ml	Leeks, white part only - well washed, (medium)
		And thinly sliced
		Coarse salt - to taste
		Freshly ground white pepper - to taste
4 cups	948ml	Vegetable or chicken stock
2		Baking potatoes - peeled, quartered
2		Watercress, tough stems removed,
		And coarsely chopped
1 cup	237ml	Half-and-half or whipping cream
2 oz	56g	Stilton cheese - (to 3) - crumbled
		Watercress sprigs - for garnish
		Chopped toasted pecans - for garnish

Recipe Instructions

Melt the butter in a heavy pot over medium heat. Add the leeks, season with salt and pepper and cook, stirring, until soft, 8 minutes. Add the stock and potatoes and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender, 25 to 30 minutes. Stir in the watercress and cook until wilted but bright green, 2 to 3 minutes.

Carefully transfer to a blender or food processor in batches and puree until smooth. Strain through a coarse sieve into a clean saucepan and bring to a gentle simmer.

Stir in half-and-half and cheese until the cheese is melted. Adjust the seasoning. Garnish with sprigs of watercress and pecans.

This recipe yields 4 to 6 servings.

Each of 6 servings: 217 calories; 540 mg. sodium; 41 mg. cholesterol; 12 grams fat; 8 grams saturated fat; 19 grams carbohydrates; 7 grams protein; 2 grams fiber.

Source:
The Los Angeles Times, 04-09-2003

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