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Watercress Vichyssoise

Prep time: 10-20 Minutes
Cook time: 25-30 Minutes
Serves: 4

This soup creates a bridge between winter and spring; it pairs stored-over potatoes and leeks with new season watercress. Use water, not chicken stock, here; the latter would muddle the flavor.

Ingredients

3 Tbsp. butter

2 cups chopped leeks (white and pale green parts only)

2 1/2 to 3 cups peeled, chopped Yukon Gold potatoes

2 bunches watercress leaves, large stems removed, leaves coarsely chopped (divided)

Salt and pepper

Directions

1

Heat butter in soup pot over medium flame. Add leeks and cook them slowly, stirring occasionally. Add potatoes and enough water to cover.

2

Bring to simmer and cook until potatoes are very tender, 15 to 20 minutes. Add three-quarters of the watercress; cook 2 to 3 minutes.

3

Blend the soup with an immersion blender or in a food processor until smooth. Season with salt and pepper. Serve each bowl piping hot, topped with some of the remaining watercress.

Suggestions

For a totally different flavor profile, substitute lemony sorrel for the watercress.

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