Watercress Soup (Julia Child) - cooking recipe

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

Preparation

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.