Watercress Soup (Julia Child)

Recipe by coconutty
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb potato, peeled and diced (I leave skins on)
  • 3
    cups leeks, thinly sliced (white and tender green parts only)
  • 2
    quarts water
  • 1
    tablespoon salt
  • 1
    cup watercress leaf, and tender stems
  • 4 -6
    tablespoons whipping cream or 2 -3 tablespoons softened butter
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DIRECTIONS

  • When measuring the watercress leaves and stems, pack them down in the measuring cup.
  • Simmer leeks, potatoes, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
  • Stir in watercress and simmer 5 minutes.
  • While the watercress is simmering, you can prepare the following optional garnish if you wish: a small handful of watercress leaves boiled 30 seconds, rinsed in cold water and drained.
  • Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
  • Off heat and just before serving, stir in cream or butter by spoonfuls. Decorate with the optional watercress leaves.
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