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The Notchland Inn
Hart's Location, New Hampshire
Roasted Potato and Watercress Soup
by Chef Jim Hunt
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
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