Watercress Soup
A silky, vibrant French-inspired soup combining peppery fresh watercress with tender potatoes and cream.
Ingredients
- 2 tbsp unsalted butter
- 1 leek, sliced
- 1 lb Yukon Gold potato, cubed
- 4 cups vegetable broth
- 8 oz fresh watercress, trimmed
- 1/4 cup heavy cream
- 1 tsp salt
- 1/4 tsp ground black pepper
Instructions
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1
Melt 2 tbsp unsalted butter in a large pot over medium heat.
-
2
Add 1 sliced leek and cook until soft and translucent, about 5 minutes.
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3
Add 1 lb cubed Yukon Gold potato, 4 cups vegetable broth, 1 tsp salt, and 1/4 tsp ground black pepper to the pot.
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4
Bring mixture to a simmer and cook for 15 minutes until potatoes are fork tender.
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5
Stir in 8 oz trimmed fresh watercress and simmer for 2 minutes until wilted.
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6
Purée the soup in a blender until smooth, then stir in 1/4 cup heavy cream before serving.