Watercress And Buttermilk Vichyssoise Recipes

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WATERCRESS VICHYSSOISE



Watercress Vichyssoise image

Provided by Food Network

Time 4h20m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

WATERCRESS VICHYSSOISE



Watercress Vichyssoise image

Categories     Soup/Stew     Milk/Cream     Potato     Appetizer     Quick & Easy     Summer     Chill     Watercress     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

1 small boiling potato (1/4 lb), peeled and cut into 1/2-inch pieces
1 small onion, finely chopped
2 cups (16 fl oz) low-sodium chicken broth
1 cup heavy cream
4 cups coarsely chopped watercress (1 large bunch)

Steps:

  • Simmer potato, onion, broth, and cream, uncovered, in a 3- to 4-quart heavy saucepan until vegetables are soft, about 10 minutes. Stir in watercress and cook mixture, uncovered, over moderately low heat 3 minutes more.
  • Purée soup in 2 batches in a blender until very smooth, about 45 seconds per batch (use caution when blending hot liquids). Force soup through a fine-mesh sieve into a bowl, pressing hard on solids and then discarding them. Season with salt and pepper and let soup stand, uncovered, until cool, 45 minutes, then chill, covered, 1 1/2 hours.

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  • Melt the butter in a heavy bottomed pot over medium heat - I use my Le Creuset for this. Add the onion and leeks and reduce the heat to medium-low. Put a lid on the pot and cook the onions and leeks until soft - about 15 minutes. At this level of heat, it's more sweating than sautéing - be careful not to brown!
  • Add the broth and watercress, and bring to barely a simmer. Cook for 5 minutes, and pour the soup into a blender. I use my Ninja blender for this. Purée the soup and pass through a food mill if desired. The food mill will ensure that any stems remaining are removed.
  • Stir in the buttermilk, salt and pepper. The soup may taste under salted, but when chilled it will be fine. Chill for a few hours or ideally overnight before serving.


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