Ingredients
- 2 Tbs butter
- 1/2 c shallot or onion
- 1/3 c white wine
- 1/2 lb potato - diced
- 4 c chicken stock
- 1/2 Tbs miso paste - optional
- 4 oz watercress - chopped
- 1/2 c cream
- 1/2 tsp chicken bullion or salt
- 1/2 tsp pepper
Instructions
Soften onion in melted butter. Deglaze pan with wine. Cook until liquid is gone.
Add stock, potatoes ( and miso if using ). Simmer 45 minutes until potatoes are soft.
Strain, puree solids with watercress until a near paste.
Add strained stock back in, heat and season to taste
Stir in cream and serve.
Notes
Optional addition: dollop of sour creamOptional: Sprinkle Parmesan over before serving.