Instructions: Heat the oil in a large saucepot over medium heat. Add the onion, carrots and leeks, and cook until the vegetables are tender, about 5 minutes. Add the garlic and cook another 5 minutes.

Stir in the chicken and vegetable broths. Heat to boiling, then reduce the heat, cover, and simmer 30 minutes. Stir in the potatoes and continue to cook, covered, until the potatoes are tender, 20 minutes. Stir in the peas and simmer 5 minutes. Stir in the watercress. Serve topped with the croutons.

To make the croutons, cut French bread into 1-inch cubes and toss with a little olive oil, then bake 10 to 15 minutes at 400 degrees until light brown and crispy. Toss the hot croutons with Parmesan cheese.

This recipe yields 6 servings.

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