Asparagus Potato And Watercress Soup

• 2 cups asparagus, trimmed,peeled if thick & cut in pieces
• 1/4 cup potato, peeled & diced about 1/2 the size of the asparagus pieces so the cooking time is equal
• 1/8 cup shallot, peeled & finely diced
• 1 teaspoon garlic, peeled & finely diced
• 2 bunches watercress
• 6 cups chicken stock
• 1/2 bunch tarragon
• 1 tablespoon butter
• 1 cup 35% cream (heavy)
• salt & pepper
• chervil (to garnish) (optional)

1. Over medium heat, sweat the shallots and garlic in butter in a pot.
2. Once the shallots are translucent add the potato, asparagus and tarragon.
3. After a minute, add the chicken stock and bring to a simmer.
4. Once the asparagus and potatoes are cooked through (timing will depend on size of pieces), puree in a blender and pass through a fine strainer.
5. Place back in pot and bring to a boil.
6. Since watercress is a little bitter, I suggest you add it gradually- puree& taste.
7. Repeat until it suits you.
8. Add the cream and season with salt and pepper to taste.
9. Garnish with chervil.

potato, shallot, garlic, bunches, chicken stock, tarragon, butter, cream, salt, chervil

Taken from www.food.com/recipe/asparagus-potato-and-watercress-soup-88444 (may not work)