WATERCRESS VICHYSSOISE SOUP
Source of Recipe
Recipe By: Gourmet (Epicurious)
List of Ingredients
1 sm boiling potato (1/4 lb), peeled and cut into 1/2-inch pieces
1 sm onion, finely chopped
2 c (16 fl oz) low-sodium chicken broth
1 c heavy cream
4 c coarsely chopped watercress (1 large bunch)
Recipe
DIRECTIONS:
There's no need to trim the watercress; you can use every bit of it in this recipeThere's Simmer potato, onion, broth, and cream, uncovered, in a 3- to 4-quart heavy saucepan until vegetables are soft, about 10 minutes. Stir in watercress and cook mixture, uncovered, over moderately low heat 3 minutes more. Purée soup in 2 batches in a blender until very smooth, about 45 seconds per batch (use caution when blending hot liquids). Force soup through a fine-mesh sieve into a bowl, pressing hard on solids and then discarding them. Season with salt and pepper and let soup stand, uncovered, until cool, 45 minutes, then
chill, covered, 1 1/2 hours.
Cooks' notes: The Soup can be chilled quickly in a metal bowl set in a larger bowl of ice and cold water. Stir occasionally for 15 minutes, then remove from cold water and refrigerate, covered, until cold, about 30 minutes. The Soup can be chilled, covered, up to 2 days.
Makes 4 servings.
Recipe By: Gourmet (Epicurious)
Nutritional Content per serving: 144 calories of which 28% from Carb, 6% from Protein and 69% from Fat. Total Fat: 11g, Sat Fat: 7g, Carbohydrate: 10g, Sugar: 2g, Protein: 2g, Fiber: 2g, Sodium: 27mg, Cholesterol: 41mg
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