Chilled Potato-Leek Soup with Fennel and Watercress

Ingredients

3 Tbs. olive oil
2 leeks, including tender green portion, rinsed well
and coarsely chopped
2 fennel bulbs, about 1 lb. total, thinly sliced, leaves
reserved for garnish
2 baking potatoes, about 1 lb. total, peeled and
coarsely chopped
6 cups chicken or vegetable stock or prepared broth
1 bunch watercress, stems removed
1/2 cup heavy cream
Salt and freshly ground white pepper, to taste

Directions

In a soup pot over medium heat, warm the olive oil. Add the leeks and sauté, stirring occasionally, until soft, 4 to 5 minutes. Add the fennel and potatoes and sauté, stirring occasionally, until slightly softened, about 10 minutes.

Add the stock and bring to a simmer. Cover partially and cook until the vegetables are completely softened, about 20 minutes. Add the watercress and cook until the watercress is wilted but is still bright green, about 2 minutes. Remove from the heat.

In a blender, food mill or food processor, puree the soup in batches until smooth and return the soup to the pot. Alternatively, process with a stick blender in the pot until smooth. Stir in the cream. Season with salt and white pepper, adding a bit of extra salt; flavors are less pronounced when a dish is served cold, so more salt is needed to bring out the taste of the food. Refrigerate for at least 4 hours.

Ladle the soup into chilled bowls and garnish with fennel leaves. Serves 6 to 8.