Ingredients
- 1/2 onion, diced
- 1 large all-purpose potato, like long whites, diced
- 4 tablespoons butter
- 1 bunch watercress, chopped
- 2 1/2 cups chicken stock
- Salt and freshly ground black pepper
- Heavy or sour cream
- 4 tablespoons chopped chives
Directions
Lightly saute the onion and potato in the butter. Add the watercress, chicken stock and salt and pepper, to taste. Bring to a boil and simmer until the potatoes are cooked through, about 15 minutes. Puree mixture in blender until smooth.
Bring to room temperature and then refrigerate. Serve chilled. Before serving, lightly stir in cream or sour cream and garnish with chopped chives.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By sharoninmiami
on March 09, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Some amounts a little vague (l large potato, l bunch watercress, etc but I went ahead using 5 medium white potatoes, l medium yellow onion, l large bunch of watercress,all of which entailed using more chicken stock. Not having a blender, I used my smoothie hand mixer. Still the soup was wonderful; a beautiful pale green and a lot of flavor. A dollop of sour cream and a few snipped chives made this soup a perfect opener for a luncheon with the girls. A foolproof recipe! And a hit!
Read all 1 reviews