Potage au Cresson (Watercress Soup)

This wonderful soup (that Emily Gilmore adored on "The Gilmore Girls") is easy to make, healthy to the extreme, and the flavor impresses everyone!
(serves 2-3)

2 T. Kerrygold* butter
1 large shallot, peeled, thinly sliced
2 cups watercress stems
1 russet potato, peeled, diced
2 T. fresh thyme leaves*
1 t. kosher* salt
1/2 t. fresh ground white* pepper
3 cups water, divided
Crème fraiche, for garnish
Chopped watercress leaves, for garnish

Cook the veggies: In a Dutch oven, melt butter. Add shallot and sauté until lightly golden. Add watercress stems. Cook for 2 min., gently stirring once or twice. Add potato, thyme, S&P, and 2 cups water. Boil for 12-15 min., until potato pieces are soft. Remove from heat.
Blend the soup: Working in batches, blend soup in a blender or food processor until the chucks of veggies turn into a smooth liquid. Return soup to Dutch oven.
Cook the soup: Cook over me.-high heat. Add remaining 1 cup water and stir until soup until fully blended. Simmer for 10 min.
Serve the soup: Ladle soup into single serving bowls. Garnish with a dollop of crème fraiche and a sprinkle of chopped watercress.

"Service to others is the rent you pay for your room here on Earth."

Have FUN today, but hold on to your hats - Thar she blows!! There is a "toupe warning" out!!!

Love,

MM