Prep Time
20 min
Cook Time
30 min
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ingredients
1
Tbsp butter
1
lb(s) trimmed leeks, chopped
2
cup watercress
1
Tbsp vegetable broth mix
4
cup water
⅔
cup table cream (18%)
¼
lb(s) Canadian blue cheese, crumbled
chopped fresh parsley
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directions
Step 1
In a large saucepan, melt butter over low heat. Add leeks and watercress; cover and cook, stirring occasionally, for about 15 minutes or until leeks are softened. Add broth mix; cover and cook 5 minutes. Add water and bring to boil. Reduce heat to medium. Cook for 10 minutes, stirring occasionally.
Step 2
In a blender, in batches, purée soup until smooth. Return to saucepan and stir in cream and 1/4 lb (125 g) Canadian Blue cheese. Heat over medium-low heat until hot (do not boil) and cheese is melted.
Step 3
Season to taste with freshly ground pepper.
Step 4
Serve sprinkled with more Canadian Blue cheese and fresh parsley.