Watercress Soup With Whiskey Cream

• 1 cup heavy cream
• 3 tablespoons Irish whiskey
• 3 tablespoons unsalted butter
• 1/2 medium onion, chopped
• 1 stalk celery, chopped
• 1 small russet potato, peeled and chopped
• 3 cups low-sodium chicken broth
• 1/4 teaspoon sugar
• Kosher salt
• 2 bunches watercress, tough stems trimmed
• Freshly ground pepper

1. Bring the cream and 2 tablespoons whiskey to a simmer in a medium skillet over medium heat; cook until reduced to about 3/4 cup, about 10 minutes.
2. Stir in the remaining 1 tablespoon whiskey.
3. Transfer to a bowl and refrigerate until cold.
4. Meanwhile, melt the butter in a large saucepan over medium heat.
5. Add the onion and celery; cover and cook, stirring occasionally, until softened, about 5 minutes.
6. Add 2 cups water, the potato, broth, sugar and 1/2 teaspoon salt; bring to a simmer and cook, partially covered, until the potato is tender, about 10 minutes.
7. Add the watercress to the saucepan and simmer until just tender, about 5 minutes.
8. Transfer the soup to a blender in batches and puree until smooth.
9. Return to the saucepan and bring to a bare simmer; season with salt and pepper.
10. Whisk the chilled whiskey cream until soft peaks form.
11. Ladle the soup into bowls and top each with a dollop of the whipped cream.
12. Photograph by Anna Williams

heavy cream, irish whiskey, unsalted butter, onion, celery, russet potato, lowsodium, sugar, kosher salt, bunches, freshly ground pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/watercress-soup-with-whiskey-cream-recipe.html (may not work)