-
1
Heat a large pot over medium heat for 2 minutes.
-
2
Add 4 tablespoons butter, and when it foams, add the sliced onion, leeks, carrot, and celery.
-
3
Stir to coat with the butter, and season with 1 tablespoon salt and some pepper.
-
4
Cook 5 minutes and add the chile, thyme, and parsley sprigs.
-
5
Cook over medium heat about 5 minutes, until the vegetables are just starting to caramelize.
-
6
Add 10 cups of water and bring to a boil over high heat.
-
7
Turn the heat down and simmer 30 minutes.
-
8
Strain the stock, discard the vegetables, and set the stock aside.
-
9
Return the pot to medium heat for 2 minutes.
-
10
Add 3 tablespoons butter, and when it foams, add the diced onions, cayenne, 1 teaspoon salt, and a healthy grind of pepper.
-
11
Cook the onions about 5 minutes, stirring often, until theyre translucent and tender.
-
12
Add the vegetable stock, turn the heat up to high, and bring to a boil.
-
13
You will need to puree the soup in batches.
-
14
Place 2 1/2 cups of the watercress, 1 tablespoon chives, 1 tablespoon chopped parsley, and 1 1/2 teaspoons tarragon in the blender.
-
15
Ladle 1 1/2 cups of the hot stock over the greens.
-
16
Cover tightly, and carefully start the blender at the lowest possible speed.
-
17
When the mixture is pureed, add another cup of stock and turn the blender up to high.
-
18
Add more stock, until the soup is a little thicker than heavy cream.
-
19
Run the blender at high for 1 minute to ensure the soup is very smooth and creamy.
-
20
With the motor running, pour in 1/2 cup of cream and taste for seasoning.
-
21
Add a little squeeze of lemon juice if you like.
-
22
At this point, the soups consistency should be that of heavy cream.
-
23
Set the first batch of soup aside, and repeat the process with the remaining watercress, herbs, stock, and cream.
-
24
Pour the hot soup into a large tureen or soup bowl and pass the toasts on the side, so they remain crunchy.
-
25
Tell your guests to float the toasts in their soup.
-
26
Preheat the oven to 375F.
-
27
Cut the baguette on the diagonal into twelve 1/4-inch-thick slices.
-
28
(You may have leftover bread.)
-
29
Brush both sides of each slice generously with olive oil, about 1/4 cup in all.
-
30
Arrange the slices on a baking sheet and toast them in the oven 10 to 12 minutes, until golden and crispy but still tender in the center.
-
31
Let cool.
-
32
Combine the butter, anchovy, shallot, lemon juice, zest, cayenne pepper, parsley, and chives in a bowl.
-
33
Season with salt and pepper to taste.
-
34
When the toasts have cooled, spread them with gentlemans relish.
