Vichyssoise Soup with Watercress Salad

Soups | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Vichyssoise soup with watercress salad

Ingredients

Potato - 1 piece
Onion - 1 piece
33% Cream - 8 fl oz
Chicken Broth - ½ l
Cress salad - 7.1 oz

Step by Step guide

Step 1

Cut the potatoes into small cubes and finely chop the onion. Place the vegetables in a pot, pour in chicken broth and cream. Put it on the heat and cook until the potatoes are tender; this will take about ten minutes, depending on how finely they are chopped.

Step 2

Roughly chop the watercress — you can include the stems, it’s not crucial. Add it to the soup, stir, and simmer for another three minutes on low heat.

Step 3

Transfer the soup to a blender — it's easier to blend one half first, then the other. The goal is to achieve as light and smooth a puree as possible. For added assurance, pass the blended soup through a fine sieve, pressing and discarding any remaining solid pieces. After that, cool the soup and place it in the refrigerator for an hour and a half. Once it is completely chilled, it's ready to serve.