Watercress Velouté

Name: Watercress Velouté
Yield: Unknown!
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 crème fraîche; 2 tbsp finely chopped fresh chives

Mimi ThorissonUnknown!Source

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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 crème fraîche

2 tbsp finely chopped fresh chives

Method

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.

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

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