Leek and potato soup with watercress pesto
For the soup: (serves 4)
2 large potatoes (cubed)
4 large leeks (thinly sliced)
1 large white onion (chopped)
10 fl Oz milk
For the pesto:
Put the potatoes, leeks and onion in a deep pan with a knob of butter.
stir till covered. put the lid on and leave to sweat for 15 minutes on a
very low heat. Then add the 1 1/2 pints of boiling water, veg stock and
milk and leave to simmer for around 20 minutes. Blend and season to taste.
For the pesto put all the ingredients in a bowl and blend.