Watercress Soup With Whiskey Cream (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 cup heavy cream |
3 tablespoons irish whiskey |
3 tablespoons unsalted butter |
1/2 medium onion, chopped |
1 stalk celery, chopped |
1 small russet potato, peeled and chopped |
3 cups low-sodium chicken broth |
1/4 teaspoon sugar |
kosher salt |
2 bunches watercress, tough stems trimmed |
freshly ground pepper |
Directions:
1. Bring the cream and 2 tablespoons whiskey to a simmer in a medium skillet over medium heat; cook until reduced to about 3/4 cup, about 10 minutes. Stir in the remaining 1 tablespoon whiskey. Transfer to a bowl and refrigerate until cold.
2. Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and celery; cover and cook, stirring occasionally, until softened, about 5 minutes. Add 2 cups water, the potato, broth, sugar and 1/2 teaspoon salt; bring to a simmer and cook, partially covered, until the potato is tender, about 10 minutes.
3. Add the watercress to the saucepan and simmer until just tender, about 5 minutes. Transfer the soup to a blender in batches and puree until smooth. Return to the saucepan and bring to a bare simmer; season with salt and pepper.
4. Whisk the chilled whiskey cream until soft peaks form. Ladle the soup into bowls and top each with a dollop of the whipped cream.
5. Photograph by Anna Williams
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