Watercress velouté with cream

Ingredients:

• 1 large bunch of watercress
• 3 tbsp unsalted butter
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 cups chicken or vegetable broth
• 3/4 cup heavy cream
• Salt and pepper, to taste

Instructions:

1. Rinse the watercress well and remove any tough stems.
2. In a large pot, melt the butter over medium heat.
3. Add the onion and garlic and sauté until they are soft and translucent, about 5 minutes.
4. Add the chicken or vegetable broth and bring to a boil. Reduce heat and add the watercress.
5. Cover and simmer for about 10 minutes or until the watercress is tender.
6. Using a hand blender, puree the mixture until it is smooth.
7. Stir in the cream and season with salt and pepper to taste.
8. Simmer for another 5 minutes, stirring occasionally, and remove from heat.
9. Serve hot with a dollop of whipped cream or crème fraîche, if desired.

Verdict:

This velvety soup highlights the distinct, slightly bitter flavor of watercress. The cream adds a richness and smoothness to the soup, balancing out the sharpness of the watercress. It’s a perfect starter or light lunch option.

Serving suggestions:

Serve with crusty bread or top with croutons for some added texture and crunch. A garnish of chopped chives or parsley also adds some color and freshness to the dish.