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Watercress Vichyssoise





Yields
Makes 6 servings

Notes: If you use buttermilk, this soup will have a pleasant tang; cream, on the other hand, brings out the flavor of the watercress and potato. Serve soup hot or cold.

 1 pound thin-skinned potatoes
 1 quart vegetable broth or fat-skimmed chicken broth
 8 ounces watercress (2 qt.)
 1 1/2 cups regular or low-fat buttermilk or whipping cream (see notes)
  Salt and pepper
Step 1
1

Peel potatoes and cut into 3/4-inch chunks. In a 3- to 4-quart pan over high heat, bring potatoes and broth to a boil; cover, reduce heat, and simmer until potatoes are tender when pierced, 18 to 25 minutes.

Step 2
2

Meanwhile, rinse and drain watercress. Pick six tender sprigs from stems and reserve. Coarsely chop remaining watercress, including stems; you should have 2 1/2 to 3 cups. Stir chopped watercress into potato-broth mixture and cook just until watercress is bright green and wilted, about 1 minute.

Step 3
3

Pour half the potato-watercress mixture into a blender and, holding lid closed with a towel, whirl until smooth. Pour into a bowl. Repeat to purée remaining soup; pour into bowl. Stir in buttermilk.

Step 4
4

To serve soup hot, return to pan and stir over medium heat just until steaming (do not boil). To serve cold, cover and chill until cold, 3 to 4 hours.

Step 5
5

Ladle into bowls. Add salt and pepper to taste. Garnish with reserved watercress sprigs.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 106Calories from Fat 8
% Daily Value *
Total Fat 0.9g2%

Saturated Fat 0.3g2%
Cholesterol 2.5mg1%
Sodium 132mg6%
Total Carbohydrate 20g7%

Dietary Fiber 1.9g8%
Protein 4.7g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.