Instructions: In a saucepan over medium-low heat, melt the butter. Add the watercress, potato, and salt and pepper, and cook, covered with a buttered round of wax paper and the lid, for 15 minutes, stirring occasionally. Add the flour and cook, stirring, for 3 minutes. Add the stock, bring to a boil, and simmer, stirring occasionally, for 15 minutes.

In a food processor, puree the soup in batches and return it to the pan. Add the cream and salt and pepper, and cook over medium-low heat, stirring, until heated through. Serve in bowls, and garnish with the remaining watercress leaves.

This recipe serves 4.

Comments: French soups are justly renowned, with the repertoire ranging from the clearest consommes to the heartiest potages. The vast majority begins with a chicken, beef, or fish stock and features vegetables. Some, like the one above, are enriched with cream at the end.

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