Watercress Bisque
serves 4-5
This lovely, bright-green soup can be served warm or chilled, either as a main course or in small cups as an appetizer or hors d'oeuvre. It's best consumed the same day it is made. Serve with crackers and cheese. You can use white pepper if you don't want to interfere with the soup's color.
Read more about this recipe at the Washington Post.
2 tablespoons unsalted butter
1 small onion, finely chopped (1 1/4 cups)
2 tablespoons flour
4 cups low-sodium chicken (or beef) broth
1 quart packed watercress, washed and coarsely chopped, tougher stems discarded (from 1 basketball-size bunch)
1 cup heavy cream (may substitute 1 cup sour cream or 3 ounces cream cheese at room temperature)
prep: 15 minutes
total: 25 minutes
large skillet (or sauté pan)
whisk (or wooden spoon)
blender (or immersion blender)
1. Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring once or twice, for 4 to 5 minutes, until softened.
2. Sprinkle the flour over the onion; whisk to form a roux. Cook for 2 minutes, stirring; do not let the roux become brown (reduce the heat, if necessary).
3. Gradually add the broth, stirring to incorporate it into the roux, and then all but 1 handful of the watercress; cook for 1 minute, stirring to submerge the watercress.
4. Add the cream and increase the heat to medium-high; when the mixture just comes to a boil, add the remaining watercress and immediately remove the pan from the heat.
5. Transfer to a blender or use a stick immersion blender to puree as desired. Season with salt and pepper to taste. Serve immediately, or transfer to a container, cool to room temperature, cover and refrigerate until chilled.
Adapted from The Foraging Gourmet, by Katie Letcher Lyle.
