Method

Saute leeks and watercress in butter in a large stockpot over very low heat for 15 minutes. Cover pot, stirring occasionally.  Do not allow to brown.

Add stock and bring to a boil.  When boiling, immediately lower heat and simmer gently for 10 minutes.

Dissolve cornstarch in a little cold water.  When well blended, add a ladle full of the soup and whisk to blend.  Then add to the soup. Blend till smooth.

Serves: 4

Contributor: pat ciesla

Great for Thanksgiving or Christmas.  Happy Holidays to all!

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