Watercress Soup (Julia Child)

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. 1

   When measuring the watercress leaves and stems, pack them down in the measuring cup.

2. 2

   Simmer leeks, potatoes, water and salt together, partially covered, 40-50 minutes until vegetables are tender.

3. 3

   Stir in watercress and simmer 5 minutes.

4. 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. 5

   Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.

6. 6

   Off heat and just before serving, stir in cream or butter by spoonfuls. Decorate with the optional watercress leaves.