Today could not be a better day for soup: it's typhoon season in Paris. I'm not even joking. I was literally swept across the sidewalk today and my umbrella was blown to smithereens. It's a good thing I ate almost that entire chocolate bar yesterday. Otherwise I would be stuck in some soggy ditch somewhere between my house and Montparnasse.

It is the last day of the Super Souper Challenge which is the brainchild of Tami from running with tweezers so I'm taking this opportunity to step back from all the chaos of holiday food to make a healthy seasonal soup. Not only is this soup a perfect light dinner in preparation for our first raclette of the season scheduled for tomorrow night, but it is also chock full of protein and vitamins for these blustery days.

Watercress is THE most amazing vegetable. I grew up haunted by it and only heard about it in the books I read. I had (have) a soft spot for early turn of the century literature in which the heroic heroines would always find time to nibble on one or two watercress finger sandwiches before running off to solve some mystery or meet some handsome lord. Watercress, in my mind, was something like Turkish delight. I didn't really know what it was but I knew it was magic. When I finally learned that watercress was nothing other than a plant, I suffered and consoled myself with peanut butter and jelly. It was not until I came to France that I finally had the opportunity to test this phantom green. Its been true love ever since.


Watercress Leek Soup

300 grams watercress
4 leeks (use the light green parts too: all the vitamins are there!)
1/2 red onion
4 potatoes
75 grams salted butter
1 cup homemade vegetable broth
3 cups water
flat parsley
tri-colored pepper
salt
crème fraîche

Melt butter over medium heat in a large sauteuse. Chop the leeks, onion and potatoes. Add them to the butter with the watercress. Reduce the heat to low, cover the vegetables and let them sweat it out for about 25-30 minutes. Add liquid and let simmer for another 30 minutes or until the potatoes are soft. Season with salt and pepper.

In small batches blend the soup in a food processor until smooth. Before serving add a dollop of crème fraîche, pepper and sprinkle with parsley.

Serve with a yeasty nut bread and cheese for a simple supper.