Watercress Vichyssoise

Name: Watercress Vichyssoise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters vegetable broth or fat-skimmed chicken broth; 454 grams thin-skinned potatoes; 6 servings Salt and pepper; 2 quarts ounces watercress; 355 milliliters regular or low-fat buttermilk or whipping cream (see notes)

Watercress Vichyssoise requires approximately 45 minutes from start to finish. One portion of this dish contains roughly 4g of protein, 22g of fat, and a total of 269 calories. For $1.23 per serving, you get a side dish that serves 6. It is a good option if you're following a gluten free and vegetarian diet. A mixture of fat-skimmed chicken broth, watercress, whipping cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Peel potatoes and cut into 3/4-inch chunks. In a 3- to 4-quart pan over high heat, bring potatoes and broth to a boil; cover, reduce heat, and simmer until potatoes are tender when pierced, 18 to 25 minutes.

Ingredients you will need

Potato

Broth

Equipment you will use

Frying Pan

Meanwhile, rinse and drain watercress. Pick six tender sprigs from stems and reserve. Coarsely chop remaining watercress, including stems; you should have 2 1/2 to 3 cups. Stir chopped watercress into potato-broth mixture and cook just until watercress is bright green and wilted, about 1 minute.

Ingredients you will need

Watercress

Potato

Broth

Pour half the potato-watercress mixture into a blender and, holding lid closed with a towel, whirl until smooth.

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Watercress

Potato

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Blender

Pour into a bowl. Repeat to pure remaining soup; pour into bowl. Stir in buttermilk.

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Buttermilk

Soup

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Bowl

To serve soup hot, return to pan and stir over medium heat just until steaming (do not boil). To serve cold, cover and chill until cold, 3 to 4 hours.

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Soup

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Frying Pan

Ladle into bowls.

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Bowl

Ladle