1. Over medium heat, sweat the shallots and garlic in butter in a pot. 2. Once the shallots are translucent add the potato, asparagus and tarragon. 3. After a minute, add the chicken stock and bring to a simmer. 4. Once the asparagus and potatoes are cooked through (timing will depend on size of pieces), puree in a blender and pass through a fine strainer. 5. Place back in pot and bring to a boil. 6. Since watercress is a little bitter, I suggest you add it gradually- puree& taste. 7. Repeat until it suits you. 8. Add the cream and season with salt and pepper to taste. 9. Garnish with chervil. ---------------------------------------------------------------------------
Nutrition
Ingredients
