Vichyssoise Soup with Watercress Salad
Soups • French
Description
Vichyssoise soup with watercress salad
Ingredients
- Potato 1 piece
- Onion 1 piece
- 33% Cream 10 fl oz
- Chicken Broth ½ l
- Cress salad 5 oz
Step-by-Step Guide
Step 1
Cut the potatoes into small cubes and finely chop the onion. Place the vegetables in a pot, pour in chicken broth and cream. Put it on the heat and cook until the potatoes are tender; this will take about ten minutes, depending on how finely they are chopped.
Step 2
Roughly chop the watercress — you can include the stems, it’s not crucial. Add it to the soup, stir, and simmer for another three minutes on low heat.
Step 3
Transfer the soup to a blender — it's easier to blend one half first, then the other. The goal is to achieve as light and smooth a puree as possible. For added assurance, pass the blended soup through a fine sieve, pressing and discarding any remaining solid pieces. After that, cool the soup and place it in the refrigerator for an hour and a half. Once it is completely chilled, it's ready to serve.
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