Seriously Simple: Watercress vichyssoise a refreshing companion
2 tablespoons fresh lemon juice
1 tablespoon finely chopped basil leaves
1. In medium soup pot, heat oil over medium heat. Add leeks and saute, stirring occasionally, until soft, about 4 minutes. Add potatoes and continue sauteing for about 5 more minutes or until softened. Add watercress and basil; continue sauteing 3 minutes or until wilted.
2. Add chicken stock and bring to a simmer. Partially cover and cook for 15 minutes or until vegetables are tender.
3. Puree soup in blender or puree with an immersion blender right in the pot. Pour into medium bowl. Add salt, pepper, and lemon juice and taste for seasoning. Refrigerate for at least 4 hours or overnight.
4. To make lemon cream, combine all ingredients in small bowl and mix until well blended.
5. To serve, ladle soup into serving bowls and garnish with dollop of lemon cream.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
