Raymond Sokolov

Potage au Cresson

Watercress Soup

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
A Canon of Vegetables
A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

Ingredients

  • 2 pounds watercress
  • 4 tablespoons butter
  • 2 large p

Method

  1. Rinse the watercress. Trim away the root ends, including the filamentous white parts. Reserve three dozen leaves in cold water. Rinse the remaining watercress a second time.
  2. Melt the butter in a 6-cup saucepan. When the foam subsides, stir in the watercress. Lower the