Author Notes
This is an amazingly delicious soup, which I first had in Australia. I like it hot or cold. I think it tastes much better if it has a day to rest in the fridge. —Broke and Chic
Ingredients
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2 tablespoons
butter
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2
shallots, chopped
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2
leeks (white part), washed, chopped
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2
stalks celery, chopped
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2
potatoes, peeled, chopped
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4 cups
Vegetable Stock
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2 bunches
watercress, chopped roughly
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1 1/4 cups
milk
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8 ounces
sour cream
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2 teaspoons
prepared horseradish
Directions
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Melt butter in a frying pan over medium-low heat. Add the shallots, leeks, and celery. Cook for around 15 minutes until they are soft but not colored.
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Add the potatoes and vegetable stock and bring to a boil. Then lower the heat and cook for 10-15 minutes until the potatoes are soft. Add the watercress and cook for another 10 minutes. Turn off the heat and add the milk and about 2 ounces of sour cream.
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Using an immersion blender, puree the soup. Transfer to a large bowl, let cool and then refrigerate overnight.
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When you are ready to serve remove the soup from the fridge and either re-heat over a low flame or pour into bowls. In a separate bowl mix the sour cream and horseradish, and season. Serve the soup with a dollop of the horseradish cream on top.
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