Ingredients
- 4 cups peeled white potatoes, diced.
- 3 cups thinly sliced leeks
- 1 cup watercress leaves, packed.
- 2 litres of water
- 1 tbspn salt
- 3 tbspn softened butter
- Parsley leaves for garnishing
- Olive oil
My sister bought me Julia Child’s classic Mastering the Art of French Cooking for my birthday last November. For some reason, I didn’t have much of a chance to try the recipes in it until this weekend. My sister was back in town visiting so I took advantage of the opportunity to treat her to some Julie Child goodness. This soup was surprisingly delicate. I was expecting a stronger watercress taste, but it was just there. If you want a stronger taste, I’d recommend upping the watercress amounts. The following recipe includes my modifications.
Preparation
- Simmer the vegetables, water, salt, partially covered for 50 minutes until vegetables are tender.
- Stir in the watercress and simmer for 5 minutes.
- Purée using an immersion blender. Correct seasoning and simmer for another 10 minutes.
- Remove from heat, add butter and purée some more.
- Decorate with parsley leaves or watercress leaves; drizzle with olive oil.
