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Buttermilk Vichyssoise with Watercress

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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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5
  • 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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