Cream of Watercress Soup | Saveur

Name: Cream of Watercress Soup | Saveur
Ingredients: 10 oz. watercress, stems removed; 3 tbsp. unsalted butter; 1 lb. leeks, white and light-green parts only, halved, rinsed, and thinly sliced; 1 large yellow onion, finely chopped; Kosher salt, to taste; 4 cups chicken stock (or vegetable stock); 3 cups heavy cream; Freshly ground white pepper, to taste; Juice of 1 lemon; 2 tbsp. caviar, such as osetra (optional)

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Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course.

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Ingredients

10 oz. watercress, stems removed
3 tbsp. unsalted butter
1 lb. leeks, white and light-green parts only, halved, rinsed, and thinly sliced
1 large yellow onion, finely chopped
Kosher salt, to taste
4 cups chicken stock (or vegetable stock)
3 cups heavy cream
Freshly ground white pepper, to taste
Juice of 1 lemon
2 tbsp. caviar, such as osetra (optional)