Watercress Vichyssoise

1. 1

   Simmer potato, onion, broth, and cream, uncovered, in a 3- to 4-quart heavy saucepan until vegetables are soft, about 10 minutes.

2. 2

   Stir in watercress and cook mixture, uncovered, over moderately low heat 3 minutes more.

3. 3

   Puree soup in 2 batches in a blender until very smooth, about 45 seconds per batch (use caution when blending hot liquids).

4. 4

   Force soup through a fine-mesh sieve into a bowl, pressing hard on solids and then discarding them.

5. 5

   Season with salt and pepper and let soup stand, uncovered, until cool, 45 minutes, then chill, covered, 1 1/2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.