Watercress and Leek Soup

         Yield: 8 Servings
Categories: Soups, Appetizers, Christmas

1 lb Leeks, trimmed, washed & -- sliced 2 pk Watercress, washed 1/2 oz Margarine 3 1/2 c Stock 1 ts Cornstarch Salt & pepper Fry leeks & watercress in margarine in a large pot over a low heat for 15 minutes. Keep a lid on the pot, but stir occasionally, don't let it brown. Add stock, bring to a boil & simmer for 10 minutes. Dissolve cornstarch in a little cold water & add to the soup. Blend till smooth, reheat & serve.