Fresh Watercress Soup Recipe
Fresh Watercress Soup has a grand taste. The butter and whipping cream gives the Fresh Watercress Soup a velvety taste.
Ingredients
| Unsalted butter | 2 Tablespoon | |
| Onion | 1 Large, chopped | |
| Garlic | 3 Clove (5gm), chopped | |
| 4 cups chicken stock or canned low salt broth | ||
| 1 large russet potato, peeled, cut into 1/2 inch pieces | ||
| 4 cups packed trimmed watercress | ||
| Whipping cream | 1/3 Cup (16 tbs) | |
| Additional whipping cream | ||
| Watercress leaves | 4 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt butter in heavy large saucepan over medium low heat.
Add onion and garlic and saute until tender, about 10 minutes.
Mix in stock and potato.
Cover and simmer until potato is very tender, about 15 minutes.
Add 4 cups watercress and simmer just until wilted and tender, about 4 minutes.
Remove from heat.
Stir in 1/3 cup cream.
Puree soup in blender in batches until smooth.
Return puree to saucepan.
Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Bring soup to simmer if serving hot.
Ladle into bowls.
Drizzle with cream and garnish with watercress leaves.
Add onion and garlic and saute until tender, about 10 minutes.
Mix in stock and potato.
Cover and simmer until potato is very tender, about 15 minutes.
Add 4 cups watercress and simmer just until wilted and tender, about 4 minutes.
Remove from heat.
Stir in 1/3 cup cream.
Puree soup in blender in batches until smooth.
Return puree to saucepan.
Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Bring soup to simmer if serving hot.
Ladle into bowls.
Drizzle with cream and garnish with watercress leaves.
Chef
