Clean potato and cut into chunks. Peel and
chop onion. Rinse and slice leek. Chop basil leaves. Combine stock, potatoes and onions in
a large saucepan. Cook until the potatoes are tender (about 20 minutes). Heat oil in a
nonstick frying pan and sauté leeks for 10 minutes until almost tender. Add the basil and
watercress, and cook 5 minutes more. Add black pepper. Transfer soup to a blender and
puree. Return to the pan and heat gently, then serve.
"This soup is wonderful! I
am a big fan of soups and this one is great even for a light summertime meal with bread or
biscuits. I made it twice. The first time I did not use the broth; it was very light
tasting and pleasant. The second time I used vegetable broth and this gave it a boost in
flavour. I would recommend this recipe to anyone who would like to try watercress for the
first time as it is very pleasant in this soup. I added more basil on the second try, but
this is more a personal preference. :-) Yum!
All ingredients used to test
this recipe were organic. . . better for you and the environment."
Julie Sprigings, tester