4-6 Bunches of Watercress (Picked Leaves only)
1/2 Onion (Chopped)
2 Sticks Celery (Chopped)
1 Leek (Chopped)
1/2 Large Potato
1/2 Ltr Chicken Stock
1/2 Ltr Semi - Skimmed Milk
Salt and Pepper
250g Butter

Sweat the mirepoix* in the butter until soft, add the potato and cook out. 
Add the stock and reduce by about 1/2 add the milk and cook for about 5 mins. 
Remove from the heat add the watercress leaves and blitz. 
Pass through a conical strainer over ice.

Mirepoix Recipe

150g of Carrots
100g Onions
50g Celery
25g Butter

Peel and finely dice the carrots and onions. 
Cut the celery into fine strips. 
Heat the butter in a saucepan and add the vegetables with a sprig of thyme and half a bay leaf. 
Stir the ingredients into the butter, cover and cook gently for approximately 20 minutes until the vegetables are tender.