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Creamy Potato Watercress Bisque

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Ingredients
  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
  Salt To Taste
  White pepper To Taste
  Thinly sliced cooked ham 1⁄4 Pound, chopped
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Watercress
Interest: 
Healthy

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