Buttermilk vichyssoise with watercress
Instructions:
This chilled soup is traditionally garnished with
fresh chives. We added the peppery snap of watercress
and the tang of buttermilk to give it bite.
3 tablespoons unsalted butter
4 leeks, white and light green parts only,
halved lengthwise and then thinly sliced
into half-moons, washed well and drained
3 large white potatoes, peeled and cut into
1-inch pieces
4 1 / 2 cups homemade or low-sodium storebought
chicken stock
3 cups cleaned watercress leaves, loosely
packed
Coarse salt and freshly ground white
pepper
1 cup half-and-half
1 cup buttermilk
S E R V E S 6
- Melt the butter in a stockpot over medium-low heat. Add the leeks, and cook, covered, until tender, about 15 minutes.
- Add the potatoes, stock, and 2 cups water. Bring to a boil; simmer until the potatoes are tender, about 20 minutes. Cool completely; stir in 2 cups of the watercress.
- Working in batches, puree the soup in a blender until smooth. Transfer the pureed soup to a large bowl. Season with salt and white pepper. Stir in the half-and-half; chill at least 1 hour. Add the buttermilk just before serving.
- Adjust seasoning; if necessary, thin the soup with a bit more chicken stock or water to achieve the desired consistency. Garnish with the remaining cup watercress leaves.