Watercress Soup With Whiskey Cream

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 6 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. Whisk the chilled whiskey cream until soft peaks form. Ladle the soup into bowls and top each with a dollop of the whipped cream.