WATERCRESS SOUP (JULIA CHILD)

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Watercress Soup (Julia Child) image

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

Provided by coconutty

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 180.8, Fat 5.9, SaturatedFat 3.5, Cholesterol 20.6, Sodium 1782.9, Carbohydrate 29.8, Fiber 3.7, Sugar 3.5, Protein 3.8

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