Watercress VeloutéOddur Thorisson
This vibrant soup is especially delicious alongside baguette toasts topped with melted cheese.
Ingredients
2
cups chicken or vegetable stock
2
tbsp extra-virgin olive oil
2
shallots, finely chopped
2
bunches watercress, chopped (including tender stems)
fine sea salt
freshly ground black pepper
2
medium russet potatoes, peeled, thinly sliced
2
tbsp unsalted butter
1
/3 cup crème fraîche
2
tbsp finely chopped fresh chives
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Preparation
Step 1
Bring stock to a boil. Meanwhile, in a large saucepan, heat oil over medium heat. Add shallots and cook until soft, about 4 minutes. Add watercress and season with salt and pepper; stir to wilt. Add potatoes and hot stock, bring to a boil, and cook for 2 minutes. Reduce heat; simmer until potatoes are tender, about 8 minutes.
Step 2
Purée soup in a blender until smooth. Stir in butter until melted and season to taste with salt and pepper.
Step 3
Ladle soup into bowls and top each with a spoonful of crème fraîche and some chives. Serve immediately.
Reprinted from A Kitchen in France, by Mimi Thorisson, Copyright © 2014, published by Clarkson Potter Publishers.