Name: Watercress Soup With Whiskey Cream
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Cuisine: european
Ingredients: 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

Directions

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 liquid, first let it cool for five minutes or so, then transfer it 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.

Courtesy of Food Network Magazine

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