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The Notchland Inn

Hart's Location, New Hampshire

Specialty Recipe

Roasted Potato and Watercress Soup

by Chef Jim Hunt

Ingredients:
3 large potatoes cut into 1-1/2 inch cubes
1 small onion, diced large
salt and pepper - a large pinch of each
1 teaspoon sugar
1/4 teaspoon fresh thyme leaf
1/4 teaspoon dried dill weed
1/4 cup olive oil
1 cup water
3.6 ounces watercress
1 teaspoon fresh garlic
1/2 gallon chicken stock

Combine potatoes, onion, salt, pepper, sugar, thyme, dill weed, olive oil, and water in a roasting pan. Toss them a together, ensuring a proper distribution of the seasonings and olive oil. Cover the pan with foil and bake for 1 hour at 400 degrees. Let cool.

In a blender, combine the watercress, garlic, and chicken stock (in 2 batches, unless you have an extra large blender). Add this mixture to the potato mixture and stir until well mixed.

Then, in small batches, add it back to the blender and puree the mixture until it is a fine consistency. Place the mixture in a large pot or sauce pan. Heat to a simmer, adding more chicken stock, if necessary, to achieve your preferred consistency.

Notes from Chef Jim: All potatoes contain varying amounts of starch; some are sweeter and thicker than others. This can change your consistency greatly. I would recommend using Yukon Golds or Large Red Bliss.

Also, for heaven's sake, DO NOT peel the potatoes before or after cooking them. That is where the flavor is coming from.

Serves: 8 to 10

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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