Watercress Soup (Potage Au Cresson)

I don’t know about you, but on a crisp fall night in Michigan, there’s little I enjoy more than a warm bowl of soup.  My husband and I tried a few new recipes this past fall and this one was one of our favorites.  I got the recipe from Eat Like A Gilmore by Kristi Carlson, which I purchased shortly after the 4 new episodes of Gilmore Girls on Netflix.  I tweaked it just a bit, as I do most recipes, and it definitely did not disappoint.

 

watercress soup.jpg

INGREDIENTS

2 Tbsp Butter
1 large shallot, thinly sliced
2 cups watercress stems
2 russet potatoes, peeled, diced
2 Tbsp Fresh thyme
1 tsp Salt
1 tsp Pepper
1 cup Water
2 cup Heavy Whipping Cream
1 cup Vegetable stock

 

DIRECTIONS

  • Turn oven back on medium and stir while adding the heavy whipping cream.  Simmer for about 10-13 minutes.
  • Ladle soup into bowl, add more heavy whip on top and watercress if you like a nice presentation like I do and voila! 
  • In a Dutch oven, add butter and melt on medium.  Add shallots and sauté until lightly browned.  Add watercress stems.  Stir for about 3 minutes.  Add potatoes, thyme, salt, pepper, water, and vegetable broth.  Boil for about 14 minutes (and make sure the potatoes are soft).  Turn off the stove..
  • Ladle the veggies and liquids into a blender (as much as you can at a time) and blend.  Set aside in a bowl, then finish the rest.  
  • Once all is blended, return all to the Dutch oven.

*Makes about 3 servings
*Optional garnishes:  thinly sliced radishes for color

Appetizer, Soup, AppetizersMarie Kellysoup, watercressComment