To say that Diana Yen knows her way around the kitchen is an understatement. As the founder of The Jewels of New York, she has assembled a highly talented collective of chefs who can do more than just cook, from styling and shooting food to catering and consulting on recipes for the likes of Martha Stewart and Kinfolk. And now Lonny. To celebrate the May 20th release of Yen's new cookbook, A Simple Feast, we'll be posting original recipes by The Jewels of New York each week, right here on Lonny.com. So even if you're not a domestic diva, you can entertain like the best of them—starting with this hearty green soup that's easy enough to make yourself for a weekday meal. You're welcome.
(Photo © The Jewels of New York)
Creamy Potato-Leek-and-Watercress SoupServes 4
-- 2 tablespoons unsalted butter
-- 1 cup sliced leeks, white and green parts
-- 2 cloves garlic, minced
-- 3 cups chicken stock
-- ¾ pounds boiling potatoes, peeled and cubed
-- 1 cup watercress, stems removed
-- salt and pepper
-- ¼ heavy cream
-- crème fraiche for garnish
-- microgreens for garnish (optional)
In a large stockpot, melt the butter over low heat. Add the leeks and cook for about 3 minutes, stirring often, until tender. Add the garlic and cook for 30 seconds. Add the chicken stock and potatoes. Cover and simmer gently until the vegetables are tender, about 30 minutes.
Remove half of the soup, stir in the watercress, and add to a blender. Puree until smooth. Pour it back into the soup pot, stir in heavy cream, and combine. Season to taste with salt and pepper. Ladle into soup bowls and garnish with a dollop of crème fraiche and microgreens.