Watercress VichyssoiseRecipe By: Kristin Eppich
A light vichyssoise serves as the base for this peppery watercress soup. Look for watercress that is dark green and perky. The key to keeping the vibrant color of this soup is to blanch the watercress, cool it quickly and keep it cold until it’s time to serve.
- 1 bunch fresh, hearty watercress, bottoms trimmed, rinsed
- 2 tbsp unsalted butter
- 2 tbsp sunflower oil
- 2 cups chopped onion
- 3/4 lb. golden-flesh potatoes, peeled, cut in 1″ cubes (approx. 2 cups)
- Salt and freshly ground pepper, to taste
- 2 cups whole milk
- 2 cups plus 2 tbsp water
- 1/2 cup plain Greek yogurt
- 1 tsp honey
- 1 tbsp finely chopped tarragon plus more for garnish
- 2 tbsp finely chopped cucumber
- Bring large pot of water to boil. Prepare large bowl of ice water. Add watercress to boiling water and blanch 30 seconds, or until bright green. Drain and immediately plunge into ice bath to chill. Drain and keep cold.
- Melt butter and oil in pot over medium-low heat. Add onion and cook, stirring occasionally, until onions are very soft, 10 to 12 minutes. Do not let onions brown; reduce heat if necessary. Add potatoes and cook 2 minutes, or until they begin to sizzle. Season with salt and pepper. Add milk and 2 cups water. Increase heat to medium and bring to boil. Reduce heat and simmer gently 10 minutes, or until potatoes are cooked. Remove from heat.
- Working in batches, purée potato mixture in blender until very smooth. Let cool to room temperature, then refrigerate until cold, approx. 3 hours.
- Add half of the cold potato soup back into the blender with half of the blanched watercress. Purée until smooth. Repeat with remaining potato mixture and remaining watercress. Taste for seasoning, adding more salt and pepper if needed.
For The Garnish
- Stir yogurt with honey, tarragon and cucumber. Stir in 2 tbsp water, or enough to make it thin enough to drizzle. Season with salt and pepper.
- Ladle soup into chilled bowls. Drizzle with tarragon yogurt and extra chopped tarragon.