chilled-potato-leek-soup-with-fennel-and-watercress-vichyssoise.json

{
    "directions": [
        "In a soup pot over medium heat, warm the olive oil. Add the leeks and saut\u00e9, stirring occasionally, until soft, 4 to 5 minutes. Add the fennel and potatoes and saut\u00e9, 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 it 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."
    ],
    "ingredients": [
        "3 Tbs. olive oil",
        "2 leeks, including tender green portion, rinsed \u00a0 well and coarsely chopped",
        "2 fennel bulbs, about 1 lb. total, thinly sliced, \u00a0 leaves reserved for garnish",
        "2 baking potatoes, about 1 lb. total, peeled and\u00a0 coarsely chopped",
        "6 cups chicken or vegetable stock or prepared \u00a0 broth",
        "1 bunch watercress, stems removed",
        "1/2 cup heavy cream",
        "Salt and freshly ground white pepper, to taste"
    ],
    "language": "en-US",
    "source": "www.williams-sonoma.com",
    "tags": [],
    "title": "Chilled Potato-Leek Soup with Fennel and Watercress (Vichyssoise)",
    "url": "http://www.williams-sonoma.com/recipe/chilled-potato-leek-soup-with-fennel-and-watercress-vichyssoise.html"
}