Soup: United States – Silky Watercress-Pea Soup with Lemon Crème Fraîche
Serving Size: 4
Approximate Time
Prep
10 min
Cook
25 min
Total
35 min
Ingredients
1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) extra-virgin olive oil
1 large leek, white and light green parts, thinly sliced
1 small Yukon Gold potato, peeled and diced
1 garlic clove, minced
1 / 2 cup (120 ml) dry white wine
4 cups (960 ml) low-sodium chicken or vegetable stock
2 cups (300 g) peas (fresh or frozen)
3 cups (90 g) packed watercress leaves and tender stems
1 / 4 cup (10 g) fresh mint leaves
1 / 2 tsp fine sea salt, plus more to taste
1 / 4 tsp ground white pepper, plus more to taste
1 / 3 cup (80 ml) crème fraîche
1 tsp finely grated lemon zest, plus more for serving
2 tbsp (30 ml) fresh lemon juice, divided
1 tbsp (6 g) chopped fresh chives (optional)
Extra-virgin olive oil, for drizzling (optional)
Instructions
Make the lemon creme fraiche: In a small bowl mix the creme fraiche, 1 tsp lemon zest, 1 tsp lemon juice, and a pinch of salt. Chill until serving.
Sweat aromatics: In a medium pot, heat the butter and olive oil over medium heat. Add the leeks and a pinch of salt; cook, stirring, until soft but not browned, 6–8 minutes. Stir in the garlic and cook 30 seconds.
Deglaze: Add the white wine and simmer until reduced by about half, 2–3 minutes.
Simmer base: Add the potato and stock. Bring to a gentle simmer and cook until the potato is very tender, 12–15 minutes.
Add greens: Stir in the peas and simmer 3–4 minutes. Add the watercress and mint; cook just until wilted and bright, 1–2 minutes. Remove from heat.
Blend: Carefully blend the soup until very smooth. For an extra-silky texture, pass through a fine-mesh sieve back into the pot.
Season: Stir in the remaining lemon juice to taste, then season with additional salt and white pepper as needed. Warm gently without boiling.
Serve: Ladle into warmed bowls. Top each with a small spoonful of lemon creme fraiche, a sprinkle of chives and extra lemon zest, and a light drizzle of olive oil if desired.
