Watercress Vichyssoise Serves 4

Simmer potato, onion, stock, and cream, uncovered, in 3- to 4-quart heavy saucepan until vegetables are soft, 10 min. Stir in watercress and cook, uncovered, over moderately low heat 3 min more. Puree in 2 batches in blender until very smooth. Force through fine sieve into bowl, pressing hard on solids ant then discarding them. Season and let stand, uncovered, until cool, 45 min, then chill, covered, 1.5 hours.

Potato 1 small, boiling, peeled and cut up
Onion 1 small, finely chopped
Stock 2 c chicken
Heavy Cream 1 c
Watercress 4 c coarsely chopped (1 large bunch)