Ingredients
- 3 tablespoons butter
- 1 large onion, chopped
- 1 large celery rib, chopped
- salt and freshly ground black pepper
- 2 medium garlic cloves, thinly sliced
- 1 quart water
- 2 cups chicken broth
- 2 Medium russet potatoes
- 4 cups cress leaves 4 cups Yukina (Or other greens)
- 1 tablespoon fresh lemon juice
- ¼–½ cup heavy cream
*altered the recipe to fit the share listing*
Directions
In a large saucepan over medium-high heat, melt the butter. Add the onion, celery and 1 teaspoon salt and cook, stirring, until the vegetables start to soften, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 40 seconds. Adjust the heat to medium-low, cover and continue cooking, stirring occasionally, until the vegetables have released their juices, about 8 minutes. Add the water, broth and potatoes, adjust heat to medium-high and bring to a boil. Reduce heat to very low, cover and simmer until the potatoes are very tender, about 20 minutes. Off heat, set aside to cool briefly, about 10 minutes.
Roughly chop the watercress, add it to the pot, stir and allow it to wilt for about 10 seconds. In a blender or with an immersion blender, purée mixture (working carefully and in batches if using a blender) until very smooth and uniform. Return the mixture to the pot if necessary, add the lemon juice, cream and pepper to taste, and heat over medium-low, stirring occasionally, until soup is heated through. Taste and adjust the seasoning with additional salt and pepper, if desired. Serve hot, at room temperature or chilled, garnishing each bowl with some of the reserved watercress.
Note: If serving chilled, you will certainly want to add more salt; cold food needs more seasoning!
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