Cream Of Watercress Soup

• 6 Tbsp. butter
• 2 large yellow onions, chopped fine
• 1 large Idaho Russet potato, peeled and chopped
• 2 to 3 bunches watercress, large stems removed (about 1 c.)
• 1 qt. flavored chicken stock (6 bouillon cubes to 1 qt. works)
• 1 c. heavy whipping cream
• salt and white pepper to taste

1. In a heavy bottomed Dutch oven over medium-low heat, melt butter.
2. Stir in chopped onions.
3. Stir onions until they are transparent.
4. Add potato, watercress and chicken stock.
5. Bring to a boil.
6. Decrease heat and simmer until potato is soft enough to be mashed against the side of the pan with a wooden spoon and watercress is wilted.
7. Cool mixture.
8. Pour into the container of a blender.
9. Blend on high until completely pureed.
10. Pour into a sieve and force through into a bowl, pushing the solids against the sieve with the back of a wooden spoon.
11. Be patient; the finer the sieve, the more refined the soup.
12. Pour mixture back into the Dutch oven which has been rinsed and dried.
13. Stir in cream, salt and white pepper to taste.
14. Warm through and serve.
15. Serves 4.

butter, yellow onions, potato, bunches, chicken, heavy whipping cream, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1012234 (may not work)