Watercress Potage

Instructions

1. 1

   In a large pot, melt the unsalted butter over medium heat. Add the diced onion and sauté until softened, about 5 minutes.

   Tip: Be patient and let the onion cook slowly to bring out its natural sweetness.

2. 2

   Add the minced garlic and cook for another minute, until fragrant.

   Tip: Don't let the garlic burn; it should still have a slightly sweet aroma.

3. 3

   Add the chopped leek and cook for 2-3 minutes, until it starts to soften.

   Tip: Use a spoon to occasionally scrape the bottom of the pot and release any browned bits.

4. 4

   Add the diced potato, salt, and black pepper. Pour in the broth and bring the mixture to a boil.

   Tip: Use an immersion blender or a regular blender to puree the soup if desired.

5. 5

   Add the chopped watercress and stir to combine. If using heavy cream, stir it in at this point.

   Tip: Be gentle, as the watercress can lose its texture if over-blended.

6. 6

   Reduce the heat to low and simmer for 15-20 minutes, until the soup has thickened slightly.

   Tip: Taste and adjust the seasoning as needed.

7. 7

   Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.

   Tip: Be careful when blending hot liquids.

8. 8

   Ladle the potage into bowls and serve immediately, garnished with additional watercress if desired.

   Tip: Enjoy your refreshing and nutritious watercress potage!