Watercress Vichyssoise

Name: Watercress Vichyssoise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters heavy cream; 16 fl. oz.s cups low-sodium chicken broth; 1 small onion, finely chopped; 113 grams small boiling potato , peeled and cut into 1/2-inch pieces; 946 milliliters coarsely chopped watercress (1 large bunch)

Watercress Vichyssoise might be just the side dish you are searching for. One portion of this dish contains roughly 5g of protein, 23g of fat, and a total of 255 calories. This gluten free and vegetarian recipe serves 4. Head to the store and pick up heavy cream, potato, onion, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Vegetable

Watercress

Potato

Broth

Cream

Onion

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Salt And Pepper

Soup

Equipment you will use

Blender

Sieve

Bowl

• 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. • Soup can be chilled, covered, up to 2 days.

Ingredients you will need

Water