Asparagus Potato and Watercress Soup

CountryLady's Note:

This quick & easy soup is very light - ideal for lunch or a starter at dinnertime! It comes from The Millcroft Inn's Chef Jason Parsons.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 cups asparagus , trimmed,peeled if thick & cut in pieces
• ¼ cup potato , peeled & diced about 1/2 the size of the asparagus pieces so the cooking time is equal
• 1⁄8; cup shallot , peeled & finely diced
• 1 teaspoon garlic , peeled & finely diced
• 2 bunches watercress
• 6 cups chicken stock
• ½ bunch tarragon
• 1 tablespoon butter
• 1 cup 35% cream (heavy)
• salt & pepper
• chervil (to garnish) (optional)

Directions:

1. Over medium heat, sweat the shallots and garlic in butter in a pot.
2. Once the shallots are translucent add the potato, asparagus and tarragon.
3. After a minute, add the chicken stock and bring to a simmer.
4. Once the asparagus and potatoes are cooked through (timing will depend on size of pieces), puree in a blender and pass through a fine strainer.
5. Place back in pot and bring to a boil.
6. Since watercress is a little bitter, I suggest you add it gradually- puree& taste.
7. Repeat until it suits you.
8. Add the cream and season with salt and pepper to taste.
9. Garnish with chervil.