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Buttermilk Vichyssoise with Watercress

Recipe photo courtesy of Anna Williams

This chilled soup is traditionally garnished with fresh chives. The peppery snap of watercress and the tang of buttermilk gives it bite.

Source: Martha Stewart Living, May 2003
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  • MS112579663
    4 APR, 2013
    Excellent recipe! I prefer this to the French recipe I've always used with heavy cream. The potato makes it as thick as cream would, and buttermilk gives it a lovely taste & texture. I made the base recipe and put in the fridge to give me options: on Saturday I heated it up with heavy cream for a friend who preferred hot soup, and it was delicious; also take it to work with a jar of buttermilk to add just before eating (cold) and EVERYONE loves it! [NB: Do not use buttermilk in hot soup!]
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