1 Tablespoon olive oil
1 onion finely chopped
1 small leek (optional)
2 sticks celery, chopped
1 large or two med potatoes, peeled and chopped
1 small package watercress
2 handfuls of spinach
1 stock cube
Salt and pepper
A dash of nutmeg (optional)
In a large saucepan, heat the oil and sweat the onion, leek and celery with the lid on. (5 minutes).
Add the potato, watercress, stock cube and enough water to cover the vegetables.
Season with salt and pepper and nutmeg, if desired.
Bring to a boil and turn down the heat and simmer for 20 minutes.
Use a mouli or a potato masher to puree the vegetables.
Toss in the spinach and bring back to heat.
Serve with a dollop of creme fraiche in each bowl.