Watercress Vichyssoise

Watercress Vichyssoise
Photo by Romulo Yanes


  • 2 cups low-sodium chicken broth
  • 1 small boiling potato (1/4 lb)
  • 1 cup heavy cream
  • 4 cups watercress
  • 1 small onion

Simmer potato, onion, broth, and cream, uncovered, in a 3- to 4-quart heavy saucepan until vegetables are soft, about 10 minutes. Stir in watercress and cook mixture, uncovered, over moderately low heat 3 minutes more. Purée soup in 2 batches in a blender until very smooth, about 45 seconds per b...

View full recipe at Epicurious


Variations on Watercress Vichyssoise

  • Watercress Vichyssoise
    • 1 quart vegetable broth or fat-skimmed chicken broth
    • 1 pound thin-skinned potatoes
    • Salt and pepper
    • 8 ounces watercress (2 qt.)

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