This soup is delicious at any temperature. I use potatoes to thicken the thicken the soup, and frozen peas to sweeten it!
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, roughly diced
- Salt and freshly-ground pepper to taste
- 1 1/2 Lbs. Russet potatoes, peeled and roughly diced
- 6 cups water
- 1 cup peas
- 200 grams watercress leaves and stems, washed and roughly chopped
- Optional for garnish: creme fraiche and snips of fresh chive
Warm the butter and olive oil in a 5-quart Dutch oven or soup pot over medium-low heat. When the butter melts, stir in the diced onion and the seasonings. Reduce heat to "low," then cover the pot and let the onion sweat until tender -- about 5 minutes. Add the potatoes and water. Bring to a boil over high heat, then partially cover the pot, reduce the heat, and let simmer until the potatoes are perfectly tender -- about 15 minutes. Turn off the heat.
Add the peas and the watercress. Stir until the leaves wilt -- about 30 seconds. Let the soup cool, uncovered, for at least 20 minutes. Then ladle it into the jar of a blender. Blend at high speed until smoothly pureed -- about 30 seconds. Wash out and dry the soup pot, then pour the pureed soup into the pot.
Serve hot, warm, at room temperature, or even cold from the fridge. Garnish each serving, if you wish, with a dollop of creme fraiche and a sprinkling of snipped chive.
Calories: 174kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 66mg | Potassium: 670mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1367IU | Vitamin C: 32mg | Calcium: 73mg | Iron: 1mg