 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
The success of this simple soup depends on using the freshest watercress available. Choose the full-grown, thick-stemmed variety; it has more of the green's characteristic bold, peppery flavor. Ingredients:
2 tablespoons (1/4 stick) unsalted butter |
1 medium yellow onion, chopped |
2 quarts low-salt chicken broth |
1 pound russet potatoes, peeled, cut into 1/2 cubes |
4 bunches watercress (about 2 pounds), tough stems trimmed, chopped (about 20 cups) |
1 1/2 teaspoons (or more) fresh lemon juice |
kosher salt and freshly ground black pepper |
1/2 cup chilled heavy cream |
3 tablespoons thinly sliced fresh chives, divided |
Directions:
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.
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.
3. Whisk cream with a pinch of salt in a large bowl until soft peaks form. Fold in 1 1/2 tablespoons chives.
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.
|
|