Watercress Soup (Julia Child)

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

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.

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