Watercress potato soup (hot or cold)

4 Servings

Ingredients

Quantity Ingredient
6 ounces Watercress sprigs
¼ cup Butter
1 Onion -- chopped
2 larges Parsley sprigs
2 larges Thyme sprigs
1 large Garlic clove
1 Bay leaf
2 cups Canned low-salt chicken
Broth
1 pounds Russet potatoes -- peel and
½ \" dice
1 cup Milk -- or mor

Directions

Coarsely chop watercress leaves and stems separately. Melt butter in heavy large saucepan over medium-low heat. Mix in onion, parsley sprigs, thyme sprigs, garlic, bay leaf and watercress STEMS. Cover; cook until onion is tender, stirring occasionally, about 12 minutes.

Add broth and potatoes; bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes. Discard parsley, thyme and bay leaf Puree soup in processor until smooth. Return soup to same saucepan. Add 1 cup milk and watercress LEAVES; bring to simmer, adding more milkif soup is too thick. Season with salt and pepper and transfer to bowl. Serve hot or chill until cold, about 4 hours.

Recipe By : Sophie Grigson. Bon Appetit, August, 1996

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