Wednesday, February 8, 2017
Starting with Bon Appetit's recipe, I quickly realized this was an herbed version of vichyssoise. As such, I got a red potato instead of russet. It has to simmer twice as long, but it's worth it for the creaminess.
Speaking of creamy, the chive cream for the garnish in the BA recipe is because anything heavier will sink to the bottom. I tried Greek yogurt and I might as well have dropped in a rock. It tasted nice once it had melted, though.
1 Tb butter
*1/2 C diced onion
1 Pt low-sodium chicken broth
1/2 lb red potato
6 C watercress leaves (start with one bunch)
1 tsp lemon juice
salt and white pepper to taste
1. Melt butter in a medium saucepan over medium heat. Add onion and cook until soft.
2. While the onion is cooking, peel potato and dice into 1/2" cubes. Add with chicken broth and bring to a simmer. Cover and cook until potato falls apart, at least 30 min.
4 appetizer servings
Difficulty rating :)