Potato Cress Soup

from former CUESA Culinary Intern Sarah Reisdorph

Serves 4 to 6

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INGREDIENTS:
1 tablespoon butter
½ onion, diced
1 russet potato, diced
2 ½ teaspoons salt
2 ½ cups water
3 cups cress, roughly chopped (or any green), keep a couple sprigs for garnish
½ cup cream
salt and pepper to taste

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PREPARATION:
1. Sauté the onion in butter until soft.

2. Add the potato and salt and sauté for another 30 seconds.

3. Add the water, bring to a boil, lower and simmer until potatoes are just soft.

4. Add the cress and cook for 30 seconds.

5. Puree the soup in a blender or with an immersion blender, put back in pot, add cream and salt and pepper to taste.

6. Garnish with reserve cress.