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Creamy Watercress Soup

This elegant, rich soup should be served hot to 4 people as a first course.

Garnish: watercress leaves

Simmer the potato in the stock until tender. Add minced watercress and onion and simmer for 5 more minutes. Puree. Season to taste with the salt and white pepper. Add the whipping cream and heat through. Ladle into bowls and top with the watercress leaves.