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Watercress Velouté

Name: Watercress Velouté
Cuisine: french
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

A small grocery run gets this on the table.

Ingredients

Steps

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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.
Purée 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 crème fraîche and some chives. Serve immediately.

Recipes sourced from Epicurious.com.

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