Watercress Soup with Whiskey Whipped Cream

Ingredients:

• 1 small potato, peeled and chopped
• 2 bunches watercress (remove tough stems)
• 1 cup heavy cream
• 3 tablespoons Irish whiskey
• 3 tbsp (45 g) butter
• 1/2 medium onion, chopped
• 1 stalk of celery, chopped
• 3 cups low-sodium chicken broth
• 1/4 teaspoon sugar
• Salt and ground black pepper

Preparation:

1. In a medium skillet over medium heat, bring the cream and 2 tablespoons of whiskey to a gentle simmer. Cook until the mixture has reduced to about 3/4 cup, about 10 minutes. Add the remaining tablespoon of whiskey. Transfer to a bowl and refrigerate.
2. Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and celery, cover, and cook, stirring occasionally, until softened, about 5 minutes. Add 2 cups of water, the potatoes, broth, sugar, and 1/2 teaspoon of salt. Bring to a simmer and cook, loosely covered, until the potatoes are tender, about 10 minutes.
3. Add the watercress to the pan and simmer until softened, about 5 minutes. Transfer the soup to a blender in batches and puree until smooth. Return it to the pan and bring almost to a boil. Season with salt and pepper.
   
   Whip the chilled cream with the whiskey until soft peaks form. Ladle the soup into bowls and garnish with a dollop of whipped cream.
   
   Advice:
   When blending hot liquids, let them cool for about 5 minutes first, then transfer them to the blender, filling it only halfway. Place the lid on top, leaving one corner open. Cover the lid with a kitchen towel to prevent splashes, and blend until smooth.