WATERCRESS VELOUTÉ RECIPE | EPICURIOUS
|2 cups chicken or vegetable stock|
|2 tbsp extra-virgin olive oil|
|2 shallots, finely chopped|
|2 bunches watercress, chopped (including tender stems)|
|fine sea salt|
|freshly ground black pepper|
|2 medium russet potatoes, peeled, thinly sliced|
|2 tbsp unsalted butter|
|1/3 cup crème fraîche|
|2 tbsp finely chopped fresh chives|
- Bring stock to a boil. Meanwhile, in a large saucepan, heat oil over medium heat. Add shallots and cook until soft, about 4 minutes. Add watercress and season with salt and pepper; stir to wilt. Add potatoes and hot stock, bring to a boil, and cook for 2 minutes. Reduce heat; simmer until potatoes are tender, about 8 minutes.
- Purée soup in a blender until smooth. Stir in butter until melted and season to taste with salt and pepper.
- Ladle soup into bowls and top each with a spoonful of crème fraîche and some chives. Serve immediately.