Creamy Watercress Soup
|Yellow onion||1 Medium, peeled and chopped|
|All purpose potatoes||1 Medium, peeled and diced|
|Water||1 Cup (16 tbs)|
|Watercress||1 Bunch (100 gm)|
|Ground nutmeg||To Taste (Few Grains Required)|
|Chicken broth||2 Cup (32 tbs)|
|Half and half||1 Cup (16 tbs)|
1. Melt 3 tablespoons of the butter in a 3-quart saucepan over moderate heat. Add the onion and potato, and cook, uncovered, for 5 minutes, or until the onion is soft. Add the water, cover, and simmer for 10 to 15 minutes, or until the potato is tender.
2. Meanwhile, cut the stems from the watercress and discard them. Wash, drain, and chop the leaves. Puree the watercress along with the onion-potato mixture in an electric blender or food processor.
3. Pour the puree into the saucepan and stir in the nutmeg, chicken broth, and half-and-half. Heat, uncovered, over low heat, to serving temperature, but do not let the soup boil. Season with the salt, and stir in the remaining 2 tablespoons of butter. Serve hot or cold.