Reserve a few watercress leaves to garnish the soup. To cut calories, you can use yogurt instead of whipping cream, although the soup will not taste as rich.

3 leeks, white and light green part only, sliced

1/2 cup chopped potatoes

1 ripe pear, peeled and chopped

4 cups chicken stock

1 bunch watercress, leaves and very thin stems only

1/4 cup whipping cream

Salt and freshly ground pepper

Place leeks, potatoes, pear and chicken stock in a pot. Bring to boil over medium-high heat, reduce heat to medium-low and simmer for 10 minutes or until potatoes are tender. Add watercress and simmer for 5 minutes longer.

Place in food processor or blender and puree until smooth.

Return to pot and add cream. Simmer for a few minutes then season well with salt and pepper. Serve hot or chilled, but chilled is better for the summer. Serves 4