Ingredients
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
4
cups coarsely chopped watercress (1 large bunch)
Directions
1.
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.
2.
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.
4.
Soup can be chilled quickly in a metal bowl set in a larger bowl of ice and cold water. Stir occasionally for 15 minutes, then remove from cold water and refrigerate, covered, until cold, about 30 minutes.
5.
Soup can be chilled, covered, up to 2 days.
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