Creamy Potato Watercress Bisque
|Regular strength chicken broth||3 Cup (48 tbs)|
|Thin skinned potatoes||2 Large, peeled and cut into 1 inch chunks|
|Lightly packed watercress sprigs||2 Cup (32 tbs), drained, rinsed|
|Sour cream||1 Cup (16 tbs)|
|Green onions||3 , ends trimmed and thinly sliced|
|White pepper||To Taste|
|Thinly sliced cooked ham||1⁄4 Pound, chopped|
In a 3 to 4-quart pan, bring chicken broth and potatoes to a boil over high heat; reduce heat, cover, and simmer until the potatoes are tender when pierced, 15 to 20 minutes.
Reserve 4 of the most attractive watercress sprigs.
In a blender or food processor, whirl remaining watercress, sour cream, onions, and broth mixture, a portion at a time, until pureed.
Season to taste with salt and pepper.
Return soup to pan and stir over medium heat just until hot.
Ladle soup into wide, shallow bowls.
Top each serving with a mound of ham and a watercress sprig.