CSA Inspiration: Watercress

Oh Julia… Yes, your leek & potato soup (even the watercress variation) is indeed “simplicity itself to make”. Yes, it uses up a huge bunch of watercress from the CSA box. And yes, it is a delicious opening act to any meal, especially last week’s vegetarian feast. But could you please tell me what to do with the snail I found clinging to the leaves of the watercress?? 

(What’s that, Julia? You recommend Le Beurre pour Escargots from Mastering the Art of French Cooking as an accompaniment to the humble snail? OK, I’ll investigate…)

Watercress Soup à la Julia Child (Sans Escargot)

1 lb peeled potatoes, sliced

1 lb. thinly sliced leeks, white and tender green parts

2 qts of water

1 Tbsp salt

1 large bunch watercress, leaves and tender stems (about a cup and a half tightly packed)

2 Tbsp butter, room temperature

Place the potatoes, leeks, water, and salt in a 3-4 qt. pressure cooker (alternatively, you can use a normal saucepan). Bring the water to the boil, then lower the heat, cover the pressure cooker and cook under 15 lbs pressure for 5 minutes; release pressure and simmer uncovered for 15 minutes. (If using a normal saucepan, bring the water to the boil, then partially cover and simmer for 45 minutes.)

Stir in the watercress and simmer for 5 minutes.

Remove from the heat and puree using an immersion blender. Then stir in the butter. 

Serves 6-8.