BUTTERMILK VICHYSSOISE WITH WATERCRESS

Buttermilk Vichyssoise with Watercress image

Yield serves 6

Number Of Ingredients 8

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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.