Watercress is an aquatic or semi aquatic plant belongs to family Cruciferae (mustard family).  It has a slight bitter and pungent taste.  Watercress can be added to sandwiches or to salads to add extra strong taste.  Watercress contains a significant amount of iron, calcium, folic acid, and vitamins such as A and C.

Ingredients:

• 2 teaspoons canola oil
• 2 medium leeks (white and pale green parts of leeks only) + 1 green leaf of a leek
• ½ lb potatoes (Russet is better)
• 1 large garlic clove
• 3 ½ cups vegetable stock
• About ¾ lb watercress (thick stem removed)
• ¾ cup whole milk
• 2 teaspoons lemon juice
• Salt and pepper to taste

Method:

• Peel, wash and cut potatoes into 1 inch cubes.
• Set aside 2 inch piece of leek and cut the rest into thin rounds.
• Chop garlic into very small pieces
• In a heavy saucepan heat oil and add garlic and leek and sauté for about 3 minutes
• Add potatoes and cook about 3 – 4 minutes stirring constantly.
• Add vegetable stock and bring to a boil and reduce heat and simmer for about 20 minutes or until potatoes are tender
• Add watercress and simmer for about 5 minutes
• Cool for a couple of minutes and puree soup in a blender until smooth
• Transfer soup back to saucepan and stir in milk and heat lightly
• Season with salt and pepper
• Transfer soup into bowls and add lemon juice
• Top with fried leeks
• For Topping:  Slit the 2 inch piece leek and cut them lengthwise into thin strips.  Cut the leaf also into thin strips.  Half fill a small pan with oil and once hot (until a cube of bread crumb browns in 30 seconds) add the shredded leek and deep-fry for about a minute or until browned and crisp
• Serves: 4