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Serves 8 4 ounces butter
2 medium yellow onions, chopped
2 large leeks, chopped
12 ounces diced Yukon gold potatoes
16 ounces white wine
32 ounces vegetable stock
1 pound Sausalito Springs watercress
4 ounces cold vegetable stock Saute onions and leeks in butter until softened, add potatoes, wine, and vegatable stock. Bring to a boil and simmer until the potatoes are cooked through. Puree in a food blender and pass through a fine strainer. Chill thoroughly over ice. Puree the watercress and cold vegetable stock in a blender. To serve, whisk the watercress puree into the soup and season with salt and pepper. Garnish with a sprig of watercress. Copyright - 2004 Lark Creek Restaurant Group www.larkcreek.com ]
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