Sat. Jan. 20 -
This is the classic creamy potato soup usually called Vichyssoise, but with the addition of a chopped bunch of fresh watercress; then puréed and served hot. It's the thing to do on a winter day when you need warm comfort food but also crave the fresh greens that are so rare in this season. Holt likes to marble the top by dribbling lines of heavy cream across each bowl and running a knife back and forth across them.
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