Instructions: Halve the leek lengthwise. Wash it well and cut it across into thin slices.

Peel the cucumber and cut it into 1/4" slices.

In a med saucepan, combine the leek, broccoli, cucumber, peas, potatoes, parsley, watercress, cabbage, and stock. Bring to a boil. Lower the heat, and simmer until all the vegetables are tender, about 20 min.

Strain the soup, and reserve the liquid in the saucepan. In a food processor, puree the vegetables with a little of the liquid. Whisk the puree into the reserved liquid, or pass everything through the med disk of a food mill and return to the pan. Season with salt and vinegar. Allow the soup to sit for a few hours.

Stir in the basil and pepper. Bring to a boil. Lower the heat and simmer 1 min.

Serve hot.

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