Sole Amandine
August 30, 2017
Tuna Tartar Over Asian Pear Slices With a Wasabi Sauce
August 30, 2017
Bring a 4-qt. saucepan of water to a boil and add 10 oz. watercress, stems removed; cook until bright green and wilted, about 3 minutes. Drain and place watercress in a bowl of ice water; let sit for 1 minute. Drain, squeezing out as much liquid as possible; set aside.

Heat 3 TBS unsalted butter in a 4-qt. saucepan over medium heat. Add 1 lb leeks, white and light-green parts only, halved, rinsed, and thinly sliced; add 1 large yellow onion, finely chopped; salt to taste and cook, stirring, until vegetables begin to soften, about 6 minutes. Add 4 cups chicken stock (or vegetable stock) and 2 cups of heavy cream, and bring to a simmer. Cook, stirring occasionally, until slightly reduced and vegetables are tender, about 30 minutes. Add watercress and cook until warmed through, about 5 minutes. Transfer soup to a blender, or use an immersion blender; puree until smooth. Return to saucepan, season with salt and white pepper, and keep warm until ready to serve.

To serve, place 1 cup of cream in a bowl and beat with a whisk until soft peaks form; stir in lemon juice and season with salt and white pepper. Divide soup among serving bowls and top with a dollop of seasoned whipped cream; then garnish with some caviar.