Soupe de pommes de terre, cresson et basilique

The only bad thing about our new apartment is how far away from the Greenmarket it is. Luckily, however, I'm working on a play that rehearses downtown on Saturdays so last week (and yesterday, as a matter of fact), I convinced the Boy to meet me for Brunch after my rehearsal and, after an overpriced and completely unblogworthy Brunch, we moved on to the Greenmarket where spring was in the air.

We came home a few hours later loaded with groceries: two Chickens, Garlic Butter, Red and Yellow Cipollini Onions, a Red Onion, Whole-Wheat Flour, Tapioca Pudding and four Long White Potatoes. The Chickens were both eaten quickly, the Garlic Butter is slowly being used and the Red Onion is long gone. But last Thursday night, I decided it was time to do something about the Potatoes. After perusing through a new cookbook, The Silver Palate Good Times Cookbook, I lighted on this soup and, after tweaking the recipe to use what I had, I made it for dinner along with some Lobster Ravioli with Rock Shrimp Sauce. The soup was a great first course--warming, if a little too filling. Next time, though, I would use a whole bunch of Watercress (rather than only 1/2 cup) and throw in a clove or two of Garlic. I've changed the Watercress to the new amount in the below recipe.

Soupe de pommes de terre, cresson et basilique

• 1 1/4 cups Chicken Stock
• 3 Long White Potatoes, well scrubbed and diced
• 1 small Yellow Onion
• 1 Leek, dark green top discarded (or saved for stock) and well cleaned
• 4 tablespoons Garlic Butter
• 1 bunch Watercress leaves
• 1/4 cup Basil leaves, tightly packed
• 1/2 teaspoon Cinnamon, freshly ground
• 1/2 teaspoon Cloves
• Mexican Oregano, to taste
• Kosher Salt, to taste
• Black Pepper, freshly ground, to taste
• 1 cup Milk

Combine Stock, Potatoes and Onion in a saucepan over medium heat and cook, partially covered, 20 minutes, until Potatoes are tender (less if you cut them smaller).

Dice whites and light green parts of Leek. Melt Garlic Butter in a skillet over medium heat. Add Leeks and saute 5 minutes. Add Watercress and saute another 5 minutes.

Stir Basil into Potato mixture and cook 5 more minutes.

Scrape Leek mixture into Potatoes. Add Cinnamon, Cloves, Oregano, Salt and Pepper.

If you're lucky enough to have an Immersion Blender or Food Processor, puree Soup. Otherwise (or if you prefer your soup chunky) mash it all up with a Potato Masher until it has reached desired consistency.

If you removed it from the saucepan, return Soup to saucepan. Stir in milk and reheat over low heat. Serve warm.