Soup: Watercress Soup
The success of this simple soup depends on using the freshest watercress available. Choose the full-grown, thick-stemmed variety; it has more of the green's characteristic bold, peppery flavor.
- 2 tablespoons (1/4 stick) unsalted butter
- 1 medium yellow onion, chopped
- 2 quarts low-salt chicken broth
- 1 pound russet potatoes, peeled, cut into 1/2-inch cubes
- 4 bunches watercress (about 2 pounds), tough stems trimmed, chopped (about 20 cups)
- 1 1/2 teaspoons (or more) fresh lemon juice
- Kosher salt and freshly ground black pepper
- 1/2 cup chilled heavy cream
- 3 tablespoons finely minced fresh chives, divided
Adapted from bonappetit.com
Melt butter in a medium pot over medium heat. Add onion and cook, stirring often, until softened, 5–6 minutes. Add broth and potatoes; bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Remove from heat.
Add watercress to pot; stir until leaves wilt. Let soup cool briefly. Working in batches, purée soup in a blender until smooth. Return soup to same pot. Stir in 1 1/2 tsp. lemon juice. Season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
Whisk cream with a pinch of salt in a large bowl until soft peaks form. Fold in 1 1/2 Tbsp. chives.
Rewarm soup gently over low heat. Divide soup among demitasse or small teacups and garnish each cup with a dollop of whipped cream. Sprinkle remaining 1 1/2 Tbsp. chives over.