lb potatoes (I used red
1 teaspoon salt
1 ½ pints milk (3 cups, heated)
one bunch of watercress
1 oz butter (2 teaspoons)
the potatoes, quarter them and boil them in salted water until tender.
crush them with a potato-masher, and when free from all lumps add the boiling
milk and salt.
the potatoes are soaking, wash and pick the leaves off the watercress and chop
to the soup and cook for 5-6 minutes.
off the fire and add the butter.
into a hot tureen and serve.
"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