Vichyssoise with Watercress

Watercress is pureed into the soup along with the more traditional leeks and potatoes to create a one-of-a-kind chilled soup.

Prep Time: 30 min
Cook Time: 4 hrs

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

2 tablespoons olive oil
2 cups leeks, chopped
1 ½ cups red potatoes, chopped
1 cup watercress
4 cups vegetable stock
2 teaspoons salt
1 teaspoon white pepper
1 lemon
½ cup cream
2 teaspoons chives, finely chopped
4 teaspoons sour cream
4 watercress leaves

Allergens:

Milk

Nutritional Information

Vegetarian

Directions:

Heat the olive oil in a soup pot over medium heat. Add the leeks and saute until tender, about 5 minutes. Add the potatoes and saute until tender, about 5 more minutes.
Add the watercress and saute until wilted but still bright green in color, about 3 minutes. Add the stock and bring to a simmer. Cover and cook until the vegetables are very tender, about 15 minutes.
Remove from the heat and puree the soup in batches until smooth using a food processor. Transfer the soup to a large bowl and season with the salt and pepper.
Zest the lemon and reserve the juice. Add the juice and zest to the soup. Stir in the cream.
Cover and refrigerate until well chilled, at least 4 hours or overnight.
Ladle the soup into serving bowls and garnish each with 1 teaspoon of sour cream and a watercress leaf.