leek.watercress@soup.ca

Dorothy R. Bates in The Tempeh Cookbook offers an interesting combination of flavours in a leek and potato soup with watercress. To a base of potato and leek soup that has been simmering for about thirty minutes is added chopped watercress and allowed to cook for the time it takes to brown tempeh cubes which are then served much like croutons floating in the soup that has been ladled into bowls.