Watercress Velouté
A smooth and creamy French soup made with fresh watercress, potatoes, and aromatic shallots, finished with crème fraîche and chives. This elegant velouté combines the peppery bite of watercress with velvety potato for a refined first course.
Ingredients
- •2 cups chicken or vegetable stock
- •2 tbsp extra-virgin olive oil
- •2 whole shallots
- •2 bunches watercress
- •1 to taste fine sea salt
- •1 to taste freshly ground black pepper
- •2 whole russet potatoes
- •2 tbsp unsalted butter
- •⅓ cup crème fraîche
- •2 tbsp fresh chives
Cooking Instructions
- 1.
Bring stock to a boil. Meanwhile, in a large saucepan, heat oil over medium heat. Add shallots and cook until soft, about 4 minutes. Add watercress and season with salt and pepper; stir to wilt. Add potatoes and hot stock, bring to a boil, and cook for 2 minutes. Reduce heat; simmer until potatoes are tender, about 8 minutes.
14 min
- 2.
Purée soup in a blender until smooth. Stir in butter until melted and season to taste with salt and pepper.
5 min
- 3.
Ladle soup into bowls and top each with a spoonful of crème fraîche and some chives. Serve immediately.
2 min