Ingredients
The following ingredients have 4 Servings
- 2 tablespoons unsalted butter
- 1 cup finely diced sweet onion
- ½ cup thinly sliced leeks – white and very (very light green parts only)
- 2 cups thinly sliced Yukon potatoes
- 1 teaspoon chopped garlic
- 2 cups vegetarian broth
- 3 bunches watercress (leaves and stems chopped (about 6 cups, chopped))
- 1 cup buttermilk
- 1 ½ teaspoon kosher salt
- ½ teaspoon white pepper
- 2 tablespoons mascarpone cheese
- pinch kosher salt
- 1/2 teaspoon lime juice (or to taste)
Instruction
- Melt the butter in a heavy bottomed pot over medium heat - I use my Le Creuset for this. Add the onion and leeks and reduce the heat to medium-low. Put a lid on the pot and cook the onions and leeks until soft - about 15 minutes. At this level of heat, it's more sweating than sautéing - be careful not to brown!
- Add the potatoes and garlic. Replace the lid to the pot and cook for another 5 minutes.
- Add the broth and watercress, and bring to barely a simmer. Cook for 5 minutes, and pour the soup into a blender. I use my Ninja blender for this. Purée the soup and pass through a food mill if desired. The food mill will ensure that any stems remaining are removed.
- Stir in the buttermilk, salt and pepper. The soup may taste under salted, but when chilled it will be fine. Chill for a few hours or ideally overnight before serving.
- Whip together the mascarpone cheese, salt and lime juice with a small whisk or fork. Drop a 1/2 teaspoon dollop of cheese on each soup shooter.