Serves 4 - 6

Ingredients

• 450g/1lb leeks (white part only) washed and chopped
• 2 bunches watercress, washed, trimmed, destalked and chopped
• 2 medium potatoes, peeled and chopped
• 55g/2oz butter
• 840ml/30floz vegetable stock
• 150ml/5floz double cream
• Salt and freshly milled black pepper
• Watercress sprigs to garnish

Instructions

1. Melt the butter in a heavy saucepan. Add the prepared leeks, potato and watercress and stir well.
2. Add a good pinch of salt, then cover the pan and allow the vegetables to sweat over a low heat for about 20 minutes, stirring occasionally.
3. Add the stock, bring to simmering point, cover and simmer for a further 10-15 minutes until the vegetables are quite tender.
4. Remove from the heat and allow to cool.
5. Liquidise the cooled soup and then return to the saucepan.
6. Stir in the cream, season to taste and reheat gently.
7. Serve garnished with a sprig of watercress.

Note: This soup can also be served chilled.

Specific conditions: 
Problems chewing or swallowing

Nutritional information  (approximate values per portion)
Energy: 330 kcal; Protein: 4g; Fat: 30g (of which saturates: 19g); Carbohydrate: 12g; Fibre: 3g.