Description

Watercress Potato Poblano Soup. Serve this creamy delight with a crusty piece of bread for dipping. I like to decorate it with a drizzle of Mexican crema and a few queso fresco cubes and some watercress sprigs.

Ingredients

Scale

2 tablespoons cooking oil

1 tablespoon butter

1 cup yellow onion, roughly chopped

1 garlic clove, roughly chopped

3 cups gold potatoes, peeled and roughly chopped

1 cup (packed) B&W Watercress, roughly chopped

1 quart vegetable broth or chicken broth

½ cup water

½ cup canned or frozen white corn

4 poblano chiles, roasted peeled and roughly chopped

2 teaspoons salt

½ teaspoon black pepper

1 cup heavy whipping cream

Mexican crema for serving

Cubed queso fresco for serving

Watercress sprig for garnish

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Instructions

Heat oil and butter in a large saucepan over medium heat. When butter has melted, add onion and garlic. Stir frequently until onion is tender. Add potatoes, watercress, broth, water, corn and roasted poblano. Bring to a boil, reduce heat to medium low; simmer for 15 minutes.

Reduce heat to low, season with salt and pepper. Stir in heavy whipping cream and blend using an immersion blender. You can use a regular blender by carefully blending in batches.

Ladle into bowls, serve with Mexican crema, queso fresco and decorate with a watercress sprig.