Serves 6

This soup is equally delicious served hot or cold. Don’t overcook the watercress, or it will lose its color.

Ingredients:

50 g (2 oz) butter

250 g (8 oz) potato, diced

250 g (8 oz) leek, chopped

3 bunches watercress, stalks removed

1 liter (1 3/4 pints) chicken stock, salt and pepper to taste, grated rind and juice of 1 lime 4 tablespoons cream watercress sprigs to garnish

1- Melt the butter in a large pan. Add the potato and leek, and cook gently for about 10 minutes until soft.

2-Meanwhile finely chop the watercress. Add the chicken stock to the pan, bring to the boil and add a pinch of salt. Add the watercress and simmer for 8 minutes.

3-Transfer to a food processor or blender and puree until smooth.

4-Return the soup to the pan. Add the lime rind and juice, check the seasoning and heat through.

5 – Transfer to individual soup plates, swirl in the cream and serve garnished with watercress.

source: http://www.touregypt.net