I cut up three onions, and roasted them briefly, then added some garlic and some whole wheat pastry flour, as well as some cut-up chilis and a jalapeno pepper, gradually adding some home made vegetable broth, and the potatoes (I used young, red skin potatoes I did not have to peel), and for the rest I finished it pretty much as per the recipe, except leaving out all dairy. The tastes of the vegetables just come out better when you leave out the oil and the animal products. People will come back for more. Instead of the whipped cream, I used some chia seeds. Your heart (and your stomach) will thank you.
- 2 Tbs (¼ stick) unsalted butter
- 1 Med yellow onion, chopped
- 2 Qts low-salt chicken broth
- 1 Lb russet potatoes, peeled, cut into ½-inch cubes
- 4 Bunches watercress (about 2 pounds), tough stems trimmed, chopped (about 20 cups)
- 1 1/2 Tsp fresh lemon juice, to taste
- 1 Pinch Kosher salt
- 1 Pinch Fresh ground black pepper
- 1.2 C chilled heavy cream
- 3 Tbs finely chopped fresh chives, divided
- Melt butter in a medium pot over medium heat. Add onion and cook, stirring often, until softened, 5–6 minutes. Add broth and potatoes; bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Remove from heat.
- Add watercress to pot; stir until leaves wilt. Let soup cool briefly. Working in batches, purée soup in a blender until smooth. Return soup to same pot. Stir in 1½ tsp. lemon juice. Season to taste with salt, pepper, and more lemon juice, if desired.
- Whisk cream with a pinch of salt in a large bowl until soft peaks form. Fold in 1½ Tbsp. chives.
- Rewarm soup gently over low heat. Divide soup among demitasse or small teacups and garnish each cup with a dollop of whipped cream. Sprinkle remaining 1 1/2 Tbsp. chives over.
- IMPORTANT:The success of this simple soup depends on using the freshest watercress available. Choose the full-grown, thick-stemmed variety; it has more of the green's characteristic bold, peppery flavor.