Watercress potato soup (hot or cold)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Watercress sprigs |
| ¼ | cup | Butter |
| 1 | Onion -- chopped | |
| 2 | larges | Parsley sprigs |
| 2 | larges | Thyme sprigs |
| 1 | large | Garlic clove |
| 1 | Bay leaf | |
| 2 | cups | Canned low-salt chicken |
| Broth | ||
| 1 | pounds | Russet potatoes -- peel and |
| ½ | \" dice | |
| 1 | cup | Milk -- or mor |
Directions
Coarsely chop watercress leaves and stems separately. Melt butter in heavy large saucepan over medium-low heat. Mix in onion, parsley sprigs, thyme sprigs, garlic, bay leaf and watercress STEMS. Cover; cook until onion is tender, stirring occasionally, about 12 minutes.
Add broth and potatoes; bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes. Discard parsley, thyme and bay leaf Puree soup in processor until smooth. Return soup to same saucepan. Add 1 cup milk and watercress LEAVES; bring to simmer, adding more milkif soup is too thick. Season with salt and pepper and transfer to bowl. Serve hot or chill until cold, about 4 hours.
Recipe By : Sophie Grigson. Bon Appetit, August, 1996