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
- 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.
- Stir in the remaining 1 tablespoon whiskey.
- Transfer to a bowl and refrigerate until cold.
- Meanwhile, melt the butter in a large saucepan over medium heat.
- Add the onion and celery; cover and cook, stirring occasionally, until softened, about 5 minutes.
- 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.
- Add the watercress to the saucepan and simmer until just tender, about 5 minutes.
- Transfer the soup to a blender in batches and puree until smooth.
- Return to the saucepan and bring to a bare simmer; season with salt and pepper.
- Whisk the chilled whiskey cream until soft peaks form.
- Ladle the soup into bowls and top each with a dollop of the whipped cream.
- 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)