Watercress And Basil Soup

• 1 1/2 tablespoons excellent olive oil, plus additional for garnish
• 2 scallions, thinly sliced
• 1 medium potato, peeled and cut into 1/4-inch dice
• 3 cups chicken broth, or more if desired
• 1 1/2 bunches watercress, stems trimmed to 1 inch from beginning of leaves, to yield about 2 packed cups leaves
• 1/4 cup basil leaves
• Coarse sea salt and freshly ground black pepper

1. Place a soup pot over medium-high heat.
2. Sprinkle in 1 1/2 tablespoons oil, and when it shimmers, add scallions and potato.
3. Saute for 2 minutes.
4. Add broth and 3 cups water, and bring to a simmer.
5. Simmer until potato is very soft, about 10 minutes.
6. Add watercress and basil, and cook until wilted, about 1 minute.
7. Transfer to a blender or use an immersion blender, and puree the soup until smooth.
8. (If using an immersion blender, begin pureeing at low speed, to avoid spattering hot soup.)
9. If the soup is too thick, add a little broth or water as desired.
10. Season with salt and pepper to taste.
11. To serve, ladle equal portions into bowls, and garnish each bowl with a sprinkling of olive oil.

excellent olive oil, scallions, potato, chicken broth, bunches, basil, salt

Taken from cooking.nytimes.com/recipes/9462 (may not work)