|4 Tablespoons||Sweet butter|
|2 cups||Finely chopped yellow onions|
|½ cup||Minced shallots|
|3 cups||Chicken broth|
|1 medium||Potato, peeled and diced|
|4 bunches||Hollandia Produce Live Gourmet Upland Cress|
|1 cup||Heavy cream|
|To taste||Salt and freshly ground pepper|
Melt butter in a heavy pot. Add the onions and shallots and cook, covered over low heat until tender and lightly colored, about 25 minutes.
Add chicken broth and the potato, bring to a boil, reduce heat and simmer, partially covered, until potato is very tender, about 20 minutes.
While stock is cooking, remove the leaves and tender stems from the watercress and rinse. When potato is tender, add watercress to the pot, cover, remove from heat and let stand for 5 minutes.
Strain the solids out, reserving the cooking liquid. Purée the solids in a food processor or blender. Add back 1 cup of the cooking liquid. Continue processing until smooth.
Return purée to the pot, stir in the heavy cream and add additional cooking liquid until soup is the desired consistency, 1/2 to 1 cup.
Season to taste with salt and pepper and simmer until just heated through.