Recipe: Watercress Cream Soup

1- Finely chop the leek, then cook (sweat) in butter on low heat covered.

2- Remove the leaves and wash the watercress tops, keep them chilled.

3- Cut the watercress stems (5 millimeters) wash them then drain them.

4- Add the watercress stems to the cooked leeks, stew on low heat for a few minutes, then pour in the poultry broth and add the potatoes cut into large dice, salt, pepper, nutmeg.

5- Cook for 20 minutes, then add the tops, continue cooking for 2 more minutes then blend the soup.
and add cream
Adjust the seasoning and serve hot decorated with chervil leaves.