Watercress Soup (Julia Child) |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is another variation on Julia's basic recipe for leek and potato soup. Ingredients:
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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