CREAM OF WATERCRESS SOUP:
My eyes light up whenever I see watercress soup, with its brilliantg‘reen color and slightly acidic bite that is delicious hot or chilled. H owever, watercress must be blanched and then thoroughly simmered in broth before any milk is added, or the acid in the watercress will cause the milk to curdle. This piquantgreen can be difficult to cultivate, prospering in currents of clean river water. I t flourishes around Tours, where this soup originated. For Cream of Spinach Soup, substitute 1 pound/450 gspinach for the watercress. Decorate each serving with a spoonful of crémefraiche instead of the leaves.
1 LARGE BUNCH WATERCRESS (ABOUT 1 POUND/ 450 G).
2 TABLESPOONS/ 30 G BUTTER.
1 VERY LARGE BAKING POTATO, PEELED AND THINLY SLICED.
3 CUPS/ 750 ML CHICKEN BROTH OR WATER.
SALT AND PEPPER 1 CUP/ 250 ML MILK, MORE IF NEEDED.
1/4 CUP/60 ML CREME FRAiCHE OR HEAVY CREAM.
GRATED NUTMEG :
Wash the watercress, discard the stems, and reserve the sprigs, setting aside 1 2 leaves for decoration. Bring a large pot of water to a boil, add the watercress, and blanch for 1 minute. Drain, rinse under cold running water, then squeeze the watercress dry with your hands.
Melt the butter in a soup pot over low heat. Add the blanched watercress and cook, stirring, until the moisture has evaporated, 2 to 3 minutes. Add the potato and broth, season with salt and pepper, and bring to a boil. Cover and simmer, stirring occasionally, until the potato is tender, 1 5 to 20 minutes.
Purée the soup in a food processor or in the pot using an immersion blender. It can be prepared up to this point 2 days ahead and stored in the refrigerator.
To finish, stir the milk into the vegetable purée and reheat the soup almost to boiling. Stir in the creme fraiche and nutmeg and bring it just back to a boil. If the soup is too thick, thin it with a little milk. Taste and adjust the seasoning with salt, pepper, and nutmeg. This soup should be light and refreshing. Serve it hot, or let it cool, chill well, and serve in chilled bowls. Decorate each serving with the reserved watercress leaves.
