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, dont 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.