This vibrant soup is especially delicious alongside baguette toasts topped with melted cheese.

　　

Ingredients

2 cups chicken or vegetable stock

　　2 tbsp extra-virgin olive oil

　　2 shallots, finely chopped

　　2 bunches watercress, chopped (including tender stems)

　　fine sea salt

　　freshly ground black pepper

　　2 medium russet potatoes, peeled, thinly sliced

　　2 tbsp unsalted butter

　　1/3 cup crème fraîche

　　2 tbsp finely chopped fresh chives

　　

Step 1

Bring stock to a boil. Meanwhile, in a large saucepan, heat oil over medium heat. Add shallots and cook until soft, about 4 minutes. Add watercress and season with salt and pepper; stir to wilt. Add potatoes and hot stock, bring to a boil, and cook for 2 minutes. Reduce heat; simmer until potatoes are tender, about 8 minutes.

　　

Step 2

Purée soup in a blender until smooth. Stir in butter until melted and season to taste with salt and pepper.

　　

Step 3

Ladle soup into bowls and top each with a spoonful of crème fraîche and some chives. Serve immediately.

　　Reprinted from A Kitchen in France, by Mimi Thorisson, Copyright © 2014, published by Clarkson Potter Publishers.