Watercress Soup

Ingredients for Watercress Soup

• 2 tablespoons (1/4 stick) unsalted butter

• 1 medium yellow onion, chopped

• 1.9L low-salt chicken broth

• 450g russet potatoes, peeled, cut into 1/2" cubes

• 4 bunches watercress (about 900g ), tough stems trimmed, chopped (about 4800ml )

• 1 1/2 teaspoons (or more) fresh lemon juice

• Kosher salt and freshly ground black pepper

• 120ml chilled double cream

• 3 tablespoons thinly sliced fresh chives, divided

Melt butter in a medium pot over medium heat. Add onion and cook, stirring often, until softened, 5-6 minutes. Add broth and potatoes; bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Remove from heat.

Add watercress to pot; stir until leaves wilt. Let soup cool briefly. Working in batches, purée soup in a blender until smooth. Return soup to same pot. Stir in 1 1/2 teaspoons lemon juice. Season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 8 hours ahead. Cover and chill.

Whisk cream with a pinch of salt in a large bowl until soft peaks form. Fold in 1 1/2 tablespoons chives.

Rewarm soup gently over low heat. Divide soup among demitasse or small teacups and garnish each cup with a dollop of whipped cream. Sprinkle remaining 1 1/2 tablespoons chives over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.