Potato – Leek Soup with Fennel and Watercress

(serves 6 – 8)

• 2 leeks, including tender green parts, coarsely chopped

• 2 fennel bulbs, about 500 g total weight, thinly sliced, leaves reserved for garnish

• 2 baking potatoes, about 500 g total weight, peeled and coarsely chopped

• 6 cups (1.5 l) chicken or vegetable stock or prepared broth

• 1 bunch watercress, stems removed

• 3 tbsp. olive oil

• Salt and freshly ground pepper

1. In a soup pot over medium heat, warm the oil. Add the leeks and sauté, stirring occasionally, until soft, 4 – 5 minutes. Add the fennel and potatoes and continue to sauté, stirring occasionally, until slightly softened, about 10 minutes longer. 2. Add the stock and bring to a simmer. Partially cover and cook until the vegetables are completely softened, about 20 minutes. Add the watercress and cook until the watercress is wilted but is still bright green, 2 minutes longer. Remove from the heat. 3. In a blender or food processor, purée the soup in batches until smooth and return the soup to the pot. Alternatively, process with a handheld blender in the pot until smooth.

4. Season to taste with salt and pepper. Return the soup to medium heat and reheat gently. 5. Ladle the soup into warmed bowls and garnish with fennel leaves. Serve immediately.

Source: “Soups” Williams – Sonoma kitchen library, (A Weldon Owen Production, 2001)