Clear Watercress soup

from A Vegetarian Christmas by Rose Elliot; p. 35

Serves 4 - 6

Ingredients:

• 2 leeks
• 1 T olive oil
• 4 c. water or stock
• 3 c. watercress, chopped
• soy sauce
• sea salt
• freshly ground pepper

Directions:

1. Wash, trim and finely shred the leeks, using as much of the green part as possible.
2. Heat the oil in a large saucepan, add the leeks, and fry gently for about 10 minutes, or until they are tender.
3. Add the water or stock, bring to a boil, then simmer for about 10 minutes.
4. Add the chopped watercress along with soy sauce to taste (2 to 4 T)
5. Season with a little salt and pepper if necessary.
6. Reheat gently and serve.