Let’s Eat Paris!
Preferably, you know someone who has all these admirable passions and qualities (ahem)…. If so, you might consider gifting them this amazing book, Let’s Eat Paris!
Personally, a book about food without recipes isn’t any book, in my book.
This one, then is really a food book, because it has 88 classic recipes, including this one for a so-easy-it’s-ridiculous watercress soup.
The page shown here (right) explains a little of what French soups are all about.
In my family, we make this soup all winter long, and at least twice a month. It comes together quickly, and goes down even faster when we add a generous dollop of crème fraiche – or a swirl of heavy cream, either is delicious – over the top.
It really is the simplest of soups.
Simplest Watercress Soup
2 tablespoons (30 g) unsalted butter
1 medium onion (225 g), finely sliced
4 cups (1 liter) vegetable or chicken stock, optional
14 ounces (400 g) Russet, Idaho, or other high-starch potatoes, peeled and placed in a bowl of water to wait
1 bunch of watercress (about 7 ounces or 200 g), stems cut off, leaving only 2 inches (5 cm) of leaves at the top and washed
2 teaspoons salt, white pepper to taste
garnish:
1 extra pat of butter for each bowl
1 large dollop crème fraiche per person, or more to taste
- Heat the butter in a medium soup pot over medium low heat. Add the onions and cook gently and without browning, covered, for 10 minutes, stirring occasionally.
- Add 4 cups (1 liter) of water or stock and bring to a boil. Cut the potatoes into 1-inch (2.5 cm) cubes.
- Carefully add to the boiling water the potatoes and the watercress.
- Add salt, and simmer for 20 minutes, partially covered.
- Purée the soup using an immersion blender (or cool and use a blender). If it seems too thick, add a bit of water and stir.
- When ready to serve, heat the soup gently, serve in bowls, and add butter and cream. Or have these ingredients directly on the table so guests can help themselves.
Serves 3-4 as a starter, 2-3 as a main course with bread
