Watercress Velouté

Name: Watercress Velouté
Ingredients: 2 cups chicken or vegetable stock; 2 tbsp extra-virgin olive oil; 2 shallots, finely chopped; 2 bunches watercress, chopped (including tender stems); fine sea salt; freshly ground black pepper; 2 medium russet potatoes, peeled, thinly sliced; 2 tbsp unsalted butter; 1/3 cup creme fraiche; 2 tbsp finely chopped fresh chives

10 ingredients

3 steps

Ingredients

2 cups chicken or vegetable stock
2 tbsp extra-virgin olive oil
2 shallots, finely chopped
2 bunches watercress, chopped (including tender stems)
fine sea salt
freshly ground black pepper
2 medium russet potatoes, peeled, thinly sliced
2 tbsp unsalted butter
1/3 cup creme fraiche
2 tbsp finely chopped fresh chives

Directions

1

Bring stock to a boil. Meanwhile, in a large saucepan, heat oil over medium heat. Add shallots and cook until soft, about 4 minutes. Add watercress and season with salt and pepper; stir to wilt. Add potatoes and hot stock, bring to a boil, and cook for 2 minutes. Reduce heat; simmer until potatoes are tender, about 8 minutes.
2

Puree soup in a blender until smooth. Stir in butter until melted and season to taste with salt and pepper.
3

Ladle soup into bowls and top each with a spoonful of creme fraiche and some chives. Serve immediately.