The French have been using watercress to make a vibrantly colored soup called potage au cresson for hundreds of years. My version is a simple and flavorful take on the classic. The soup has a velvety texture from puréed potato and a bit of cream and egg yolk. The bold peppery watercress makes this soup not only flavorful but beautiful as well. Creamy Watercress Soup.
- 2 tablespoon unsalted butter
- 2 leeks, halved lengthwise, cleaned, white and light greeen parts roughly chopped
- 1 medium potato, peeled and diced
- 2 bunch watercress (about 1 pound), leaves only, plus more for garnish (optional)
- 6 leaves of fresh sage, rinsed and chopped
- 1 clove garlic, peeled & minced
- ½ cup heavy cream
- 3 cup chicken stock (or vegtable stock)
- 1 pinch each, salt and white pepper, to taste
- 3 stalks celery, roughly chopped
- 2 egg yolks, lightly beaten
Melt the butter in a large sauce pan set over medium heat. Add the leeks, celery and garlic, stirring to coat. Lower the heat and cover the pan, cooking the leeks until softened somewhat, but not yet colored, about 4 minutes. Add the potato and chicken stock. Simmer, uncovered until the potatoes are tender, about 12 minutes. Remove the pot from the pan and stir in the watercress and sage. Set the pan aside to cool somewhat.
Meanwhile mix the cream and egg yolks together in a small bowl. Set aside.
Using an immersion blender, puree the soup until very smooth. Then strain the soup with a fine meshed sieve discarding any solids. Return the soup to the pan, setting it over medium heat and bring to a boil. Remove the pan from heat and stir in the cream and egg yolk mixture. Season with salt and white pepper. Garnish with watercress (optional). Serve warm.