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By Paul Gayler
Published 1999
This is one of my favourite chilled soups. The cheese adds a little tanginess which blends well with the leek and peppery watercress.
Sweat the onion and leeks in the butter for about 5 minutes, until beginning to wilt. Add the potatoes and cook for 5 minutes longer. Add the stock and bring to the boil, then reduce the heat to a simmer and cook for 25 minutes, until all the vegetables a