Fresh Watercress Soup
|Unsalted butter||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||3 Clove (15 gm), chopped|
|Chicken stock/Canned low salt broth||4 Cup (64 tbs)|
|Russet potato||1 Large, peeled and cut into 1/2 inch pieces|
|Packed trimmed watercress||4 Cup (64 tbs)|
|Whipping cream||1 Tablespoon|
Melt butter in heavy large saucepan over medium low heat.
Add onion and garlic and saute until tender, about 10 minutes.
Mix in stock and potato.
Cover and simmer until potato is very tender, about 15 minutes.
Add 4 cups watercress and simmer just until wilted and tender, about 4 minutes.
Remove from heat.
Stir in 1/3 cup cream.
Puree soup in blender in batches until smooth.
Return puree to saucepan.
Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Bring soup to simmer if serving hot.
Ladle into bowls.
Drizzle with cream and garnish with watercress leaves.