Leek, Potato & Watercress Soup

Leek, Potato and Watercress Soup
With wild garlic chopped sauce

Leek and potato soup has earned it place in culinary heritage. The combination of fresh floral acidity from alliums, balanced by earthy sweetness from starchy tubers.

Watercress and wild garlic are both among the first of spring's leaves to show, packed with vibrant flavour and a deep colour to match. Peppery cress seasons the soup, adding to texture and bringing a brightness of flavour. Wild garlic chopped sauce, adds a delightful nutty crunch and zing, but any pesto is also delicious.

Serves 4
Preparation time: 10 minutes
Cooking time: 40 minutes

Ingredients:
A couple of medium sized potatoes
A thumb of butter
Sea salt flakes
As many cloves of garlic as you like (or none)
Stock or water
4 leeks
1 bunch watercress
Lots of black pepper
Freshly shaved nutmeg
1 bag of wild garlic
A handful of your favourite nuts
A handful of grated hard strong cheese
Oil


1. Melt the butter in a large pan over a medium heat and dice the potatoes relatively small. Once the butter foams add the potatoes and brown them with a little salt.

2. Once the potatoes are a light golden and smelling nutty, add the whole garlic cloves and continue to cook.

3. While these cook, slice and wash the leeks and toast the nuts in a pan or in the oven.

4. Once the bottom of the pan is looking speckled brown and the potatoes have a good colour, add enough stock or water to cover. More liquid can be added later to adjust the consistency. Bring to a simmer and cook the potatoes for a few minutes until completely soft (if they weren’t before).

5. Check the nuts. Add the leeks and simmer for only a few minutes so the leeks are just tender but still a vibrant colour. Remove from the heat.

6. While the soup is warm, tear the watercress, add to the soup and liquidise. Add more water or stock to your preferred consistency. Season with lots of black pepper and nutmeg.

7. Chop the nuts and wild garlic, add the grated cheese and enough oil to get the mixture moving with a bit of a flow. Season with salt and pepper before spooning into the soup.

Serve with crusty bread and butter.


Chef Notes:
1. Adding the leeks at the last moment preserves their colour and a little acidity. This will disappear if they are overcooked.
2. Tearing in the watercress off the heat keeps its vibrant colour and flavour.