Watercress Vichyssoise

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.

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.

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 puree remaining soup; pour into bowl. Stir in buttermilk.

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.

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.