Cream of Watercress Soup
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)
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