Cream of Watercress Soup
- Yield 8 to 10 servings
This soup is great served hot or cold.
- 3 -- leeks, white part only, chopped
- 1 medium onion, chopped
- 3 to 5 tablespoons butter
- 3 -- Idaho potatoes, peeled and chopped
- 3 cups chicken stock
- 3 teaspoons kosher salt
- -- Cayenne pepper to taste
- 2 bunches watercress
- 2 to 3 cups half-and-half
- -- Sprigs of watercress or fresh parsley for garnish
- -- Salt and pepper, to taste
- Saute leeks and onion in butter; do not let brown. Add potatoes, stock, salt, and cayenne pepper. Cover and cook slowly until vegetables are soft.
- Allow mixture to cool slightly and blend in blender or food processor in batches until smooth.
- Blanch watercress in boiling water 2 minutes (to keep the acid from curdling the soup). Drain and puree in blender or food processor.
- Combine all ingredients in clean soup pot and slowly add half-and-half. If soup is too thick, add some milk to achieve desired consistency.
- Season to taste. This soup is better if made a day ahead.
- Serve hot or cold. Garnish with reserved watercress springs or fresh parsley.
Recipe reprinted with permission from the Garden Club of Lexington, Inc.’s Entertaining with Bluegrass Winners (Lexington, Ky., 2008).