Chilled cream of watercress soup (creme cressonniere frappe)

Ingredients

2 Tbsp	Vegetable oil
200 g	Leeks, white part only (Main)
200 g	Potatoes, peeled and sliced
2 bunches	Watercress (Main)
1 Ltr	Chicken stock
1 clove	Garlic, crushed

Garnish

150 ml	Cream
1	Lime, juiced and zested
6 sprigs	Dill, or fennel

Directions

1. Heat the oil in a pan, add leek and potato and cook for 10 minutes until soft (stir occasionally).
2. Add watercress and garlic and cook until watercress wilts.
3. Pour in stock, season and bring to boil. Simmer 10-15 minutes.
4. Puree until smooth, pour into a bowl. Add most of the cream and the lime juice. Cool, then chill.
5. Stir the soup, check seasoning, put into bowls and garnish with the lime zest, herb sprigs and a drop or two of cream.