Watercress Soup

• 1 pound potatoes, peeled and sliced
• 1 pound leeks, sliced
• 1 1/2 quarts chicken or vegetable stock
• Herb bouquet (parsley, bay leaf and thyme tied in cheesecloth)
• 2 bunches watercress
• 1/2 cup plain yogurt
• Juice of 1/2 lemon (or to taste)
• Coarse salt and freshly ground pepper to taste
• 4 tablespoons watercress leaves to garnish

1. Simmer the potatoes, leeks and herb bouquet in the chicken stock for 40 minutes.
2. Trim the watercress stalks and discard.
3. Add the watercress leaves to the soup reserving a few for decoration; simmer for five minutes.
4. Remove the herb bouquet.
5. Puree the mixture in a food mill and cool it overnight.
6. Stir in yogurt and lemon juice to taste and season with salt and pepper.
7. Serve the soup, sprinkled with watercress leaves, in individual bowls.

potatoes, leeks, chicken, bouquet, bunches, plain yogurt, lemon, salt, watercress leaves

Taken from cooking.nytimes.com/recipes/5767 (may not work)