Wash,peel and cube potatoes.
Wash,peel and cube and chop soupgreens.
Cut watercress finely.
Heat the butter in pot;add the potatoes,vegetables and onion and saute in the butter.
Season with salt and pepper and fill up with the broth.
Cook soup for 5-6 minutes, than add 3/4 of the watercress.
Puree all in the pot with a handmixer.
Add the whip cream, boil up once.Taste and season again, if needed.
Cut the filets in small stripes and put in soup plates and pour the soup over;garnish with left over watercress.
Serve with fresh bread and beer.
Typed by Brigitte Sealing, Cyberealm BBS Watertown NY