1-1/2 cups chopped yellow onions

2 large garlic cloves, minced

1 tablespoon vegetable oil

¼ cup dry white wine

1 cup canned chicken broth

a ½ pound russet (baking) potato

½ teaspoon freshly grated nutmeg

2 cups packed watercress, coarse stems discarded, rinsed and spun dry

1 cup half and half

2 tablespoons fresh lemon juice, or to taste



1.In a kettle cook the onion and garlic in the oil over moderately low heat, stirring occasionally, until the onion is softened, add the wine and cook the mixture, stirring, until the wine is nearly evaporated. Add the broth, 3 cups water, the potato, peeled and cut into ½ inch pieces, the nutmeg and salt and pepper to taste, bring the liquid to a boil and simmer the mixture for 10 minutes, or until the potato is tender. Add the watercress, cook the mixture for 1 minute and add the half and half.

2. Let the soup cool, in a blender puree it in batches, transferring it to a bowl, and add the lemon juice and salt and pepper to taste. Chill the soup, covered, for 1 hour, or until it is cold, and transfer it to a large thermos. (The soup may be made 1 day in advance and kept, covered and chilled.)


from The Best of Gourmet, 1988

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