I've just cooked this amazing soup
to serve with dinner tonight.
As a follow-up to Friday's post,
I really wanted to try this recipe
which simply features watercress, potatoes and milk.
It's a recipe that Lauren Bacall used to make
after she fell in love with this soup
A few little tastes of it reveal a silky
and surprisingly refreshing flavor!
And, it took only about 20 minutes in all to prepare
(including peeling and boiling potatoes).
I can't wait to serve it to my family tonight with
salad and some crunchy, toasted french bread...
"This recipe has been chosen by me as a favorite recipe for the simple, logical reason that I had it for the first time on my first trip to the most beautiful city in the world, Paris. It was a happy time, as it always is in Paris, so I pass this on hoping that a flavor of the city of the chestnut trees will be felt by all who have Potage Cressonniere." -- Lauren Bacall
Potage Cressonniere (Watercress & Potato Soup)
6 – 8 Servings
1 lb potatoes (I used red potatoes)
1 teaspoon salt
1 ½ pints milk (3 cups, heated)
one bunch of watercress
1 oz butter (2 teaspoons)
Peel the potatoes, quarter them and boil them in salted water until tender.
Drain, crush them with a potato-masher, and when free from all lumps add the boiling milk and salt.
While the potatoes are soaking, wash and pick the leaves off the watercress and chop roughly.
Add to the soup and cook for 5-6 minutes.
Take off the fire and add the butter.
Pour into a hot tureen and serve.