Watercress Bisque with Crème Fraîche

Watercress Bisque with Crème Fraîche - Victoria

A savory blend of vibrant vegetables is highlighted with the flavors of onion and garlic in a warm cup of Watercress Bisque with Crème Fraîche.

Watercress Bisque with Crème Fraîche
Makes approximately 3 cups
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 bunches watercress, stems removed and chopped
  • 1½ cups chicken broth
  • 1 cup heavy whipping cream
  • ½ cup Crème Fraîche* (recipe follows)
  • ½ cup grated Parmesan cheese
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Garnish: Crème Fraîche, watercress
  1. In a heavy saucepan, heat olive oil over medium heat. Add onion; sauté until tender, 3 to 4 minutes. Add garlic; sauté for 1 minute. Add watercress; sauté for 1 minute. Stir in chicken broth; cook for 5 minutes, stirring occasionally.
  2. Purée using an immersion blender, or process in batches in the container of a blender.
  3. Return to heat, and add cream, Crème Fraîche, cheese, salt, and pepper. Cook, stirring frequently, until thoroughly heated. Garnish with Crème Fraîche and watercress, if desired.
*Sour cream may be substituted for Crème Fraîche.

Crème Fraîche
Makes approximately 1 cup
  • 1 tablespoon buttermilk
  • 1 cup heavy whipping cream
  1. In a small pan, slowly heat buttermilk and cream until mixture registers 110° on a candy thermometer; remove from heat.
  2. Pour into a small bottle or container. Cover and let stand in a warm place (75°) until thickened, at least 8 hours and up to 2 days.
  3. Transfer to refrigerator, where mixture will continue to thicken. Refrigerate, covered, for up to 3 weeks.

For more tea recipes to fit any season, see the Tea Pleasures 2019 issue, available on newsstands and at Victoriamag.com.


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