Watercress Soup With Whiskey Cream

Total Time:
40 min
10 min
30 min

6 servings

  • 1 cup heavy cream
  • 3 tablespoons Irish whiskey
  • 3 tablespoons unsalted butter
  • 1/2 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 small russet potato, peeled and chopped
  • 3 cups low-sodium chicken broth
  • 1/4 teaspoon sugar
  • Kosher salt
  • 2 bunches watercress, tough stems trimmed
  • Freshly ground pepper
  • Bring the cream and 2 tablespoons whiskey to a simmer in a medium skillet over medium heat; cook until reduced to about 3/4 cup, about 10 minutes. Stir in the remaining 1 tablespoon whiskey. Transfer to a bowl and refrigerate until cold.

  • Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and celery; cover and cook, stirring occasionally, until softened, about 5 minutes. Add 2 cups water, the potato, broth, sugar and 1/2 teaspoon salt; bring to a simmer and cook, partially covered, until the potato is tender, about 10 minutes.

  • Add the watercress to the saucepan and simmer until just tender, about 5 minutes. Transfer the soup to a blender in batches and puree until smooth. Return to the saucepan and bring to a bare simmer; season with salt and pepper.

  • Whisk the chilled whiskey cream until soft peaks form. Ladle the soup into bowls and top each with a dollop of the whipped cream.

  • Photograph by Anna Williams

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

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    This recipe is featured in:

    St. Patrick's Day