46
Cream of watercress soup
Serves 4–6
Ingredients:
3 large leeks (white parts only),
washed and chopped
2 large bunches of watercress,
roughly chopped
850 ml (1
1
/
2
pints) vegetable
stock
150 ml (
1
/
4
pint) double cream
Salt and pepper
Method:
1. Place the vegetables into a solid steam oven
container and cook at 120°C for 4 minutes or
100°C for 8 minutes.
2. Add the stock to the vegetables and mix
well. Cook at 120°C for a further 5 minutes
or 100°C for 10 minutes, or until the leeks
are soft.
3. Liquidise until smooth, stir in the cream and
season to taste.
4. To reheat the soup, cover the container and
cook at 100°C for about 8 minutes.
