Watercress Velouté

Instructions

1. 1

   In a large saucepan, heat the butter over medium heat. Add the garlic and shallots and cook until softened, about 5 minutes.

2. 2

   Add the watercress to the saucepan and cook until wilted, about 3-4 minutes.

   Tip: Don't overcook the watercress, as it can become bitter.

3. 3

   Sprinkle the flour over the watercress and cook for 1 minute, stirring constantly.

4. 4

   Gradually add the chicken broth, whisking continuously to avoid lumps.

   Tip: Bring the mixture to a boil, then reduce the heat to low.

5. 5

   Simmer the soup for 15 minutes, or until the flavors have melded together.

   Tip: Use an immersion blender to puree the soup to your desired consistency.

6. 6

   Stir in the heavy cream and cook until heated through.

7. 7

   Season the soup with salt and black pepper to taste.

   Tip: Add a squeeze of lemon juice for brightness and balance.

8. 8

   Serve the velouté hot, garnished with a sprinkle of watercress and a drizzle of olive oil.