Preparation:
In large pot over medium heat, saute leeks, celery, and potatoes in olive oil
for 5 to 7 minutes (add water
1 Tbsp. at a time if sticking occurs). Add water, rice, white pepper, dill
and salt. Bring to a boil, lower
the heat and simmer until rice is cooked and potatoes are very soft, about 15
minutes. Puree soup, 2 to
3 cups at a time in blender or food processor until smooth. Return mixture
to the pot. Stir in vinegar, if
using. Add watercress 5 minutes before serving. |
