Carrot Soup

Ingredients

• 1 Tbsp. butter or oil
• 3 medium leeks, thinly sliced
• 1 lb. carrots, thinly sliced
• 1/2 lb. white potatoes, quartered
• 1 large rib celery, thinly sliced
• 5 c. defatted chicken stock
• 1 1/2 tsp. dried tarragon leaves
• salt to taste
• 1/4 tsp. white pepper or to taste
• 1/4 c. finely chopped watercress (to garnish)
• a little dried hot pepper (if desired)