Water-cress soup (Potage au cresson) from Mastering the Art of French Cooking, Volume One (page 38) by Julia Child and Louisette Bertholle and Simone Beck

  • potatoes
  • leeks
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute yellow onions for leeks, and butter for whipping cream. See recipe for cold version.

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Notes about this recipe

  • Eat Your Books

    Can substitute yellow onions for leeks, and butter for whipping cream. See recipe for cold version.

  • tmjellicoe on November 06, 2022

    The recipe halved quite well overall. I would lessen the salt to start (or maybe I’m just too salt sensitive) as the first taste after blending was too salty. The addition of cream after helped a bit. Overall we found it tasty and filling.

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