Best Buttermilk Vichyssoise With Watercress Recipes

Watercress Vichyssoise image

Provided by wp

Yield Makes 6 servings

Number Of Ingredients 5

1 pound thin-skinned potatoes
1 quart vegetable broth or fat-skimmed chicken broth
8 ounces watercress (2 qt.)
1 1/2 cups regular or low-fat buttermilk or whipping cream (see notes)
Salt and pepper

Steps:

Peel potatoes and cut into 3/4-inch chunks. In a 3- to 4-quart pan over high heat, bring potatoes and broth to a boil; cover, reduce heat, and simmer until potatoes are tender when pierced, 18 to 25 minutes.
Meanwhile, rinse and drain watercress. Pick six tender sprigs from stems and reserve. Coarsely chop remaining watercress, including stems; you should have 2 1/2 to 3 cups. Stir chopped watercress into potato-broth mixture and cook just until watercress is bright green and wilted, about 1 minute.
Pour half the potato-watercress mixture into a blender and, holding lid closed with a towel, whirl until smooth. Pour into a bowl. Repeat to purée remaining soup; pour into bowl. Stir in buttermilk.
To serve soup hot, return to pan and stir over medium heat just until steaming (do not boil). To serve cold, cover and chill until cold, 3 to 4 hours.
Ladle into bowls. Add salt and pepper to taste. Garnish with reserved watercress sprigs.

Nutrition Facts : Calories 106, Carbohydrate 20, Cholesterol 2.5, Fat 0.9, Fiber 1.9, Protein 4.7, SaturatedFat 0.3, Sodium 132

Watercress Vichyssoise image

Yield Makes 4 servings

Number Of Ingredients 5

1 small boiling potato (1/4 lb), peeled and cut into 1/2-inch pieces
1 small onion, finely chopped
2 cups (16 fl oz) low-sodium chicken broth
1 cup heavy cream
4 cups coarsely chopped watercress (1 large bunch)

Steps:

Simmer potato, onion, broth, and cream, uncovered, in a 3- to 4-quart heavy saucepan until vegetables are soft, about 10 minutes. Stir in watercress and cook mixture, uncovered, over moderately low heat 3 minutes more.
Purée soup in 2 batches in a blender until very smooth, about 45 seconds per batch (use caution when blending hot liquids). Force soup through a fine-mesh sieve into a bowl, pressing hard on solids and then discarding them. Season with salt and pepper and let soup stand, uncovered, until cool, 45 minutes, then chill, covered, 1 1/2 hours.

Watercress Vichyssoise image

Provided by Food Network

Time 4h20m

Yield 4 servings

Number Of Ingredients 8

1/2 onion, diced
1 large all-purpose potato, like long whites, diced
4 tablespoons butter
1 bunch watercress, chopped
2 1/2 cups chicken stock
Salt and freshly ground black pepper
Heavy or sour cream
4 tablespoons chopped chives

Steps:

Lightly saute the onion and potato in the butter. Add the watercress, chicken stock and salt and pepper, to taste. Bring to a boil and simmer until the potatoes are cooked through, about 15 minutes. Puree mixture in blender until smooth.
Bring to room temperature and then refrigerate. Serve chilled. Before serving, lightly stir in cream or sour cream and garnish with chopped chives.

Buttermilk Vichyssoise with Watercress image

Yield serves 6

Number Of Ingredients 8

3 tablespoons unsalted butter
4 leeks, white and light green parts only, halved lengthwise and then thinly sliced into half-moons, washed well and drained
3 large white potatoes, peeled and cut into 1-inch pieces
4 1/2 cups homemade or low-sodium store-bought chicken stock
3 cups cleaned watercress leaves, loosely packed
Coarse salt and freshly ground white pepper
1 cup half-and-half
1 cup buttermilk

Steps:

Melt the butter in a stockpot over medium-low heat. Add the leeks, and cook, covered, until tender, about 15 minutes.
Add the potatoes, stock, and 2 cups water. Bring to a boil; simmer until the potatoes are tender, about 20 minutes. Cool completely; stir in 2 cups of the watercress.
Working in batches, puree the soup in a blender until smooth. Transfer the pureed soup to a large bowl. Season with salt and white pepper. Stir in the half-and-half; chill at least 1 hour. Add the buttermilk just before serving. Adjust seasoning; if necessary, thin the soup with a bit more chicken stock or water to achieve the desired consistency. Garnish with the remaining cup watercress leaves.