Watercress Velouté Recipe

Watercress Velouté Recipe

  • 2 cups chicken or vegetable stock
  • 2 tbsp extra-virgin olive oil
  • 2 shallots, finely chopped
  • 2 bunches watercress, chopped (including tender stems)
  • fine sea salt
  • freshly ground black pepper
  • 2 medium russet potatoes, peeled, thinly sliced
  • 2 tbsp unsalted butter
  • 1/3 cup crème fraîche
  • 2 tbsp finely chopped fresh chives
  1. Bring stock to a boil. Meanwhile, in a large saucepan, heat oil over medium heat. Add shallots and cook until soft, about 4 minutes. Add watercress and season with salt and pepper; stir to wilt. Add potatoes and hot stock, bring to a boil, and cook for 2 minutes. Reduce heat; simmer until potatoes are tender, about 8 minutes.
  2. Purée soup in a blender until smooth. Stir in butter until melted and season to taste with salt and pepper.
  3. Ladle soup into bowls and top each with a spoonful of crème fraîche and some chives. Serve immediately.
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