Watercress Velouté Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat and sauté onions until translucent.
• STEP 2.Add diced potatoes and vegetable broth to the pot and bring to a boil.
• STEP 3.Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
• STEP 4.Add the watercress to the pot and cook for an additional 5 minutes.
• STEP 5.Using an immersion blender or regular blender, puree the soup until smooth.
• STEP 6.Stir in the cream and season with salt and pepper to taste.
• STEP 7.Serve the soup hot, garnished with a sprig of fresh watercress.

Cooking Tips

• Be sure to thoroughly wash the watercress before using to remove any dirt or grit.
• For a lighter version, you can substitute the cream with milk or coconut milk.
• Garnish the soup with a drizzle of olive oil or a sprinkle of freshly ground black pepper for added flavor.

Storage and Serving

• Watercress Velouté is best served immediately after preparing.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup gently on the stovetop, stirring occasionally, before serving.