Recipe courtesy of Albert Breuers
Watercress Vichyssoise
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 239
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 24
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 35
- Sodium
- 700
- Total: 4 hr 20 min
- Prep: 20 min
- Cook: 4 hr
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.