Watercress Velouté

Ingredients for Watercress Velouté

• 475ml chicken or vegetable stock

• 2 tablespoons 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 tablespoons unsalted butter

• 1/3 cup crème fraîche

• 2 tablespoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.