Watercress Soup

Ingredients

• 3 tablespoons butter 
• 2 cups onion white yellow chopped
• 6 servings salt 
• 1 cup vegetable stock for vegetarian version (wine or veg stock )
• 1 pound potatoes peeled cut into chunks
• 6 cups water 
• 6 cups watercress fresh chopped
• 0.5 teaspoon pepper black
• 6 tablespoons cup heavy whipping cream sour for garnish

Equipment

• bowl
• pot
• blender
• immersion blender

Directions

1. Cook the onions: In a large pot, heat the butter until frothy, then cook the onions over medium heat until soft and translucent, about 5 minutes. Salt the onions as they cook.
2. Add the wine or stock, potatoes and water and bring to a boil. Turn the heat down to low, cover the pot and simmer until the potatoes are soft, about 30 minutes.
3. Add the watercress to the pot. Stir well and cook for 2 minutes.
4. Purée the soup: Turn off the heat and purée the soup with an immersion blender. If you don't have an immersion blender, pour the soup in batches into a blender and transfer the blended soup to a clean pot. Be careful when blending hot liquids to only fill the bowl a third of the way, and to hold down the blender's lid while you purée the soup.
5. Season and garnish to serve:
6. Add salt to taste, then add the black pepper. You can either stir the sour cream into the whole batch of soup, or serve a tablespoon in the center of each person's bowl.