Asparagus Potato and Watercress Soup

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups asparagus, trimmed,peeled if thick & cut in pieces
  • 14
    cup potato, peeled & diced about 1/2 the size of the asparagus pieces so the cooking time is equal
  • 18
    cup shallot, peeled & finely diced
  • 1
    teaspoon garlic, peeled & finely diced
  • 2
    bunches watercress
  • 6
    cups chicken stock
  • 12
    bunch tarragon
  • 1
    tablespoon butter
  • 1
    cup 35% cream (heavy)
  • salt & pepper
  • chervil (to garnish) (optional)
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DIRECTIONS

  • Over medium heat, sweat the shallots and garlic in butter in a pot.
  • Once the shallots are translucent add the potato, asparagus and tarragon.
  • After a minute, add the chicken stock and bring to a simmer.
  • 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.
  • Place back in pot and bring to a boil.
  • Since watercress is a little bitter, I suggest you add it gradually- puree& taste.
  • Repeat until it suits you.
  • Add the cream and season with salt and pepper to taste.
  • Garnish with chervil.
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