Asparagus Potato And Watercress Soup - cooking recipe

Ingredients

2 cups asparagus, trimmed,peeled if thick & cut in pieces
1/4 cup potato, peeled & diced about 1/2 the size of the asparagus pieces so the cooking time is equal
1/8 cup shallot, peeled & finely diced
1 teaspoon garlic, peeled & finely diced
2 bunches watercress
6 cups chicken stock
1/2 bunch tarragon
1 tablespoon butter
1 cup 35% cream (heavy)
salt & pepper
chervil (to garnish) (optional)

Preparation

Over medium heat, sweat the shallots and garlic in butter in a pot.
Once the shallots are translucent add the potato, asparagus and tarragon.
After a minute, add the chicken stock and bring to a simmer.
Once the asparagus and potatoes are cooked through (timing will depend on size of pieces), puree in a blender and pass through a fine strainer.
Place back in pot and bring to a boil.
Since watercress is a little bitter, I suggest you add it gradually- puree& taste.
Repeat until it suits you.
Add the cream and season with salt and pepper to taste.
Garnish with chervil.