Watercress Velouté

• Fresh watercress also makes a fantastic addition to salads, pesto, and dressings.
  

To Blanch Watercress

• Fill a large pot with water and bring it to a rolling boil. Meanwhile, remove the rubber bands from the watercress bunches. Pick through the greens, trim away the thickest part of the stems, and wash them thoroughly. Generously salt the boiling water, add the watercress, and return to a boil. Cook for exactly one minute over high heat. Immediately transfer the greens to an ice bath using a slotted spoon. Once cooled, drain well and set aside.

  Blanched watercress can be prepared a day in advance and stored in the refrigerator. For longer storage, it can be frozen for later use.
  

Potato Mixture

• Peel the potatoes and keep them whole in a bowl of water. In a frying pan, melt butter over medium heat. Add onions, garlic, the whole potatoes, and a bay leaf. Sweat for 5 minutes, allowing no color to develop. Season with salt and pepper. Deglaze with white wine, reduce by half, and cover the potatoes with about half of the stock. Cook for 20 minutes, or until the potatoes are fork-tender. Turn off the heat and remove the bay leaf.
  

Blending Soup

• A high speed blender has a very powerful motor that effortlessly blends fiber-rich and hard ingredients into a silky smooth liquid; a game changer. Place blanched watercress in the container blender. Remove the bay leaf and add potato mixture to it along with the remaining stock, parsley leaves and cold butter. Mix until completely smooth.

  Replace butter with neutral or olive oil if desired.
  
• For a perfectly smooth finish, strain the soup through a chinois. Use the back of a ladle to press the solids and extract every drop of liquid; avoid using a whisk. Adjust seasoning if necessary. While optional, this step is highly recommended for a superior texture and mouthfeel.
  

Crispy Dried Parsley

• Thoroughly pat the cleaned parsley leaves dry with a paper towel. Lightly coat a large microwave-safe plate with a neutral oil. Arrange the parsley leaves in a single layer on the plate. Microwave in 30-second intervals, checking after each interval, until the leaves are completely dry and crisp (this typically takes 1 to 2 minutes total). Let the parsley cool on the plate—it will crisp up further—then transfer to an airtight container.
  

Watercress Veloute Storage

• Watercress velouté can be made in large batches for future use. Store the soup in airtight containers and freeze for up to four months. To use, transfer it to the refrigerator one or two days ahead of time to thaw overnight. When ready to serve, reheat gently, blending again to restore its smooth consistency. If needed, thin it with a dash of hot stock or water.
  

Plating

• Reheat the soup in a saucepan. Place some crushed hazelnuts in the center of each shallow bowl and top with a quenelle or scoop of ricotta. Garnish with crispy dried parsley and finish with a drizzle of extra-virgin olive oil. Alternatively, for an amuse-bouche, serve the watercress velouté cold in shot glasses. Bon appétit!
  

Storage

• You can make this watercress soup ahead and freeze it for months. To serve, thaw it in the refrigerator for 24 hours. The soup will likely separate upon thawing, which is normal. To restore its velvety texture, reheat it and then blend it in a high-powered blender until perfectly smooth and emulsified. Adding a few chunks of cold butter during this step will enhance the richness and consistency...