Watercress Soup

By Maverick19

Recipe courtesy of Les Freres Taix, one of the oldest French restaurants in Los Angeles

Ingredients

• 2 Tbsp butter
• 1 onion, coarsely chopped
• stems from 2 bunches watercress, chopped
• 4 russet potatoes, peeled and quartered
• chicken broth
• salt and pepper to taste
• 1 cup whipping cream

Preparation

Step 1

1. Melt 1 Tbsp butter in a large saucepan over medium heat. Add the onion and saute until tender. Add chopped watercress stems and cook until tender. Add potatoes and enough broth to cover. Season to taste with salt and pepper and cook 45 minutes, or until potatoes are soft.

2. Puree mixture in blender container. Return to pan and boil briskly a few minutes, stirring constantly. Add remaining 1 Tbsp butter and whipping cream and heat through. Remove from heat, check for desired consistency and season to taste with salt and pepper.