Watercress Soup (Julia Child)

coconutty's Note:

Posted here for safekeeping. This is another variation on Julia's basic recipe for leek and potato soup.

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Servings: 4

• 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

Directions:

1. When measuring the watercress leaves and stems, pack them down in the measuring cup.
2. Simmer leeks, potatoes, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
3. Stir in watercress and simmer 5 minutes.
4. 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.
5. Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
6. Off heat and just before serving, stir in cream or butter by spoonfuls. Decorate with the optional watercress leaves.

Reviews

[Linky]

Delicious! Delicate taste and beautiful green color. I used half and half and, based on B's review, used chicken bouillon cubes with the water and cut down on the salt.

[BarbryT]

Lovely. I might use chicken broth in the future to add richness, but it's hard to think of any other improvement. This is just delicious.