Recipe : Cream of leek and watercress

Amount	6 Person (s)
Preparation	15 mins
Baking	25 min
Cost of revenue	Cheap
Level of difficulty	Easy

INGREDIENTS

• 250 ml of chicken
• 250 ml of milk
• 250 ml of water
• 3 leeks finely chopped
• 2 small potatoes, cubed
• 5 green onions
• 1 bunch of watercress
• 2 tbsp butter
• salt and pepper

PREPARATION

1

In a large saucepan, melt butter. Add leeks, green onions and let it melt about 10 minutes until the leeks are tender.

2

Add water, broth, milk and potatoes diced. Bring to a boil and simmer over medium heat for 10 min.Add the bouquet of watercress washed and spun. Stir and cook for another 3 minutes.

3

On fire off, with one foot mixer (or giraffe), blend the mixture until desired consistency. Salt and pepper.

4

Serve.

TIPS

Serve as a starter in transparent glasses by filling half the glass smooth, then adding two to three heaped tablespoons of sour cream or yogurt and fill the glass with remaining soup.