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

• 1 large potato, diced
• 3 cups vegetable or chicken stock
• 6 cups loosely packed watercress leaves, minced
• 3 green onions, minced
• salt and white pepper
• 2 cups whipping cream

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.