Vichyssoise soup with watercress
4 servings
30 minutes
Vichyssoise soup with watercress is an elegant dish of French cuisine known for its delicate texture and refreshing taste. This classic cold soup originates from the Vichy region and was popularized in the 20th century. Its base consists of soft potatoes, juicy onions, aromatic chicken broth, and cream that create a velvety consistency. Watercress adds a light spiciness and freshness, making the soup a refined option for summer dinners. After careful chopping and straining, it achieves remarkable lightness, while chilling reveals the depth of flavor. It should be served cold, garnished with herbs to make it even more appealing to both gourmets and lovers of classic French cuisine.
1
Cut the potatoes into small cubes and finely chop the onion. Place the vegetables in a pot, pour in chicken broth and cream. Put on the heat and cook until the potatoes are soft; this will take about ten minutes, depending on how finely they are chopped.
- Potato: 1 piece
- Onion: 1 piece
- Chicken broth: 0.5 l
- Cream 33%: 240 ml
2
Chop the watercress coarsely — you can include the stems, it's not critical. Add to the soup, stir, and simmer for another three minutes.
- Watercress: 200 g
3
Pour the soup into the blender; it's easier to blend one half first, then the other. It should result in a light and homogeneous puree. For accuracy, pass it through a fine sieve after blending, squeezing out and discarding any remaining solid pieces. Then cool the soup and place it in the refrigerator for an hour and a half. When it is completely cold, it can be served.