Watercress Soup

Name: Watercress Soup
Ingredients: 2 tablespoons (¼ stick) unsalted butter; 1 medium yellow onion, chopped; 2 quarts low-salt chicken broth; 1 pound russet potatoes, peeled, cut into ½-inch cubes; 4 bunches watercress (about 2 pounds), tough stems trimmed, chopped (about 20 cups); 1½ teaspoons (or more) fresh lemon juice; Kosher salt and freshly ground black pepper; ½ cup chilled heavy cream; 3 tablespoons finely chopped fresh chives, divided

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Servings: 10

Author : Christopher Hirsheimer

soup watercress potato

Ingredients

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2 tablespoons (¼ stick) unsalted butter1 medium yellow onion, chopped2 quarts low-salt chicken broth1 pound russet potatoes, peeled, cut into ½-inch cubes4 bunches watercress (about 2 pounds), tough stems trimmed, chopped (about 20 cups)1½ teaspoons (or more) fresh lemon juiceKosher salt and freshly ground black pepper½ cup chilled heavy cream3 tablespoons finely chopped fresh chives, divided

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Instructions

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Step 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.

Step 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 1½ tsp. lemon juice. Season to taste with salt, pepper, and more lemon juice, if desired.

Step 3

Whisk cream with a pinch of salt in a large bowl until soft peaks form. Fold in 1½ Tbsp. chives.

Step 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 Tbsp. chives over.