- Preparation time
- 15 mins
- Cooking time
- 30 mins
- Difficulty
- Easy
- Serves
- 6 people
- Meal course
- Soup
- Posted by
- Posted on
- April 3, 2016
- 1 Lg.
- Carrot
- 5 Med.
- Potato
- 5 Med.
- Onion - Yellow
- 2 Individual
- Leek
- 8 Tbsp
- Butter
- 1 Tbsp
- Salt
- 1 tsp
- Pepper - Ground Black
- 5 Med.
- Tomato - Fresh
- 1/2 lb
- Mushrooms - White
- 1 Cup
- Cream - Heavy Whipping
- 1 Bunch
- Watercress
This is a wonderfully thick, creamy soup that is both filling and elegant. Served with bread, cheese and a salad, it makes a complete meal.
- Peel and chop the carrot, potatoes and onions.
- Wash, trim and chop the leeks and chop the watercress.
- Peel and dice the tomatoes (Make a shallow X cut on the bottom of each tomato and blanch in boiling water for about 50 seconds, the skin will then peel off easily starting at the X you made)
- Place the carrot, potatoes, onions and leeks in a large saucepan and cover them with water.
- Add the butter, salt and a generous amount of pepper.
- Bring the water to a boil, cover the saucepan, reduce heat and simmer for 30 minutes.
- Remove from heat and puree about 2/3 of the soup then return the pureed soup to the saucepan with the remaining un-pureed soup.
- Add the tomatoes and mushrooms then simmer for another 10-15 minutes.
- Let cool for a few minutes then add the cream and watercress.
- If you reheat this soup do not allow it to boil.