SERVES 4 | 45 MINUTES
1 onion
2 cloves of garlic
1 large leek
olive oil
1 lb potatoes
4 cups vegetable stock
3½ oz watercress
2 teaspoons creamed horseradish
2 heaping tablespoons crème fraîche
½ a baguette
extra virgin olive oil
Peel and finely chop the onion and garlic, halve, wash and roughly chop the leek, then place in a large casserole pan over a medium-low heat with 2 tablespoons of olive oil. Fry gently with the lid on for 20 minutes, or until soft with no color, stirring regularly and adding a splash of water, if needed.
Peel the potatoes, chop into ½-inch cubes and add to the pan. Pour in the stock, cover, then bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender. Season to perfection with sea salt and black pepper and stir in most of the watercress. Blitz a third of the soup with an immersion blender (or in a regular blender) and stir through.
Mix the horseradish with the crème fraîche, then finely slice the baguette (if beautifully fresh I leave untoasted, but toast if you prefer), adding a spoonful to each piece. Serve the soup topped with the croûtes and the remaining watercress. Finish with a drizzle of extra virgin olive oil and a sprinkle of pepper.
Feel free to blitz the whole thing for a super-silky, elegant version.
