Watercress Soup

A bright, peppery soup that pairs beautifully with bagels and lox.

Ingredients:
3 tablespoons butter
2 cups white or yellow onion, chopped
1 cup white wine, chicken stock, or vegetable stock
1 pound baby potatoes, peeled and cut into chunks
6 cups water
6 cups fresh watercress, chopped, stems included
Sea salt and fresh cracked black pepper
6 tablespoons crème fraîche

Method:
1. In a large pot, heat the butter until it is frothy. Then, add the onions, cooking over medium heat until soft and translucent, about 5 minutes. Salt the onions as they cook.

2. Add the wine (or stock), potatoes, and water and then bring to a boil. Turn the heat down to low. Cover the pot and simmer until the potatoes are soft, about 30 minutes.

3. Add the watercress to the pot. Stir well and cook for 2 more minutes.

4. Turn off the heat and puree the soup with an immersion blender. If you don’t have an immersion blender, pour the soup in batches into a regular blender and transfer the blended soup to a clean pot. Season to taste with salt and pepper, and then stir in the crème fraîche. Serve hot.