Watercress Soup (Julia Child) Recipe

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Watercress Soup (Julia Child)
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  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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 144.02 Kcal (603 kJ)
Calories from fat 62.52 Kcal
% Daily Value*
Total Fat 6.95g 11%
Cholesterol 20.81mg 7%
Sodium 1783.59mg 74%
Potassium 742.69mg 16%
Total Carbs 20.2g 7%
Sugars 2.67g 11%
Dietary Fiber 7.09g 28%
Protein 4.15g 8%
Vitamin C 24.3mg 41%
Iron 2.5mg 14%
Calcium 199.4mg 20%
Amount Per 100 g
Calories 21.02 Kcal (88 kJ)
Calories from fat 9.13 Kcal
% Daily Value*
Total Fat 1.01g 11%
Cholesterol 3.04mg 7%
Sodium 260.36mg 74%
Potassium 108.41mg 16%
Total Carbs 2.95g 7%
Sugars 0.39g 11%
Dietary Fiber 1.03g 28%
Protein 0.61g 8%
Vitamin C 3.6mg 41%
Iron 0.4mg 14%
Calcium 29.1mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.7
  • 4

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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