Watercress and Leek Soup
Jal-Khumbi and Leek Soup
Leeks are not generally found in India. They look like very thick spring onions.
3 large leeks
2 bunches of fresh watercress leaves
1 medium potato (to thicken). You can use corn flour instead
1 1/2 pint vegetable or chicken stock
1 tbs. olive oil or butter (or a mixture of both)
Salt and pepper to taste
Wash and chop leeks and watercress
Wash, peel and chop potato.
Heat oil in a pan and sweat all vegetables together.
Add stock, bring to boil and cook until potatoes are cooked.
Season with salt and pepper and liquidise coarsely in a blender.
Serve hot with bread rolls.
Also see Soup Selection.
To make a fat free version, pressure cook or boil all vegetables in a pan until soft. Then follow from step 5.