Jody Adams
Recipe: Watercress and Stilton soup

 Total time: 1 hourServings: 4 to 6Note: Adapted from "In the Hands of a Chef" by Jody Adams and Ken Rivard (Morrow, 2002).2 tablespoons butter2 medium leeks, white parts only, washed well and thinly slicedCoarse saltFreshly ground white pepper4 cups vegetable or chicken stock2 baking potatoes, peeled, quartered2 bunches watercress, washed, tough stems removed, coarsely chopped1 cup half-and-half or whipping cream2-3 ounces Stilton cheese, crumbledA few sprigs watercressChopped toasted pecans, for garnish1. Melt the butter in a heavy pot over medium heat. Add the leeks, season with salt and pepper and cook, stirring, until soft, 8 minutes. Add the stock and...