Recipe

Step 1: Pour the stock into a saucepan and bring to a boil.

Step 2: Meanwhile, in a large saucepan, heat the olive oil over medium heat. Add the shallots and cook until soft, about 4 minutes. Add the watercress, season with salt and pepper, and stir to wilt. Add the potatoes and hot stock, bring to a boil, and cook for 2 minutes. Lower the heat and simmer until the potatoes are tender, about 8 minutes.

Step 3: Pure?e the soup in a blender until smooth. Stir in the butter until melted and season to taste with salt and pepper.

Step 4: Ladle the soup into bowls and top each with a spoonful of cre?me frai?che and some chives. Serve immediately.

Reprinted with permission from Mimi Thorisson’s A Kitchen In France (2014 Clarkson Potter).