Watercress Soup
A elegant and creamy soup featuring fresh watercress, potatoes, and chicken broth, finished with whipped cream and chives. This vibrant green soup balances the peppery taste of watercress with the smoothness of potato and cream.
Ingredients
- •2 tablespoons unsalted butter
- •1 medium yellow onion
- •2 quarts low-salt chicken broth
- •1 pound russet potatoes
- •4 bunches watercress
- •1½ teaspoons fresh lemon juice
- •to taste kosher salt and black pepper
- •½ cup heavy cream
- •3 tablespoons fresh chives
Cooking Instructions
- 1.
Melt butter in a medium pot over medium heat. Add onion and cook, stirring often, until softened, 5-6 minutes. Add broth and potatoes; bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Remove from heat.
26 min
- 2.
Add watercress to pot; stir until leaves wilt. Let soup cool briefly. Working in batches, purée soup in a blender until smooth. Return soup to same pot. Stir in 1 1/2 teaspoons lemon juice. Season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
15 min
- 3.
Whisk cream with a pinch of salt in a large bowl until soft peaks form. Fold in 1 1/2 tablespoons chives.
5 min
- 4.
Rewarm soup gently over low heat. Divide soup among demitasse or small teacups and garnish each cup with a dollop of whipped cream. Sprinkle remaining 1 1/2 tablespoons chives over.
10 min
