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The Galisteo Inn
Galisteo, New Mexico
Watercress Soup with Red Pepper and Potato Tumbleweed
Saute watercress and onions in olive oil until soft. Add chicken stock and simmer 10 minutes. Using a blender, blend well and return to pot. Add heavy cream or milk and bring to a boil. Season with salt and pepper.
In food processor, blend peppers until smooth. Add egg yolks and garlic, then pulse. Add olive oil in a slow stream to emulsify. Season with salt and pepper.
Combine potatoes, flour, and salt and pepper. Heat olive oil in heavy bottom pot. Gather potatoes into 1/2 ounce bundles. Fry in olive oil until golden. Drain on paper towels. Ladle soup into bowls, drizzle rouille on top, and garnish with potato tumbleweeds.
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