beat the heat
perfecting the "done before they arrive" party- a work in progressWith guests on their way in a day and the heat index expected to reach a staggering 115 degrees in Dayton, it’s time to come up with a refreshing and light menu. Chilled watercress soup is the perfect ticket to escape this oppressive heat. Made a day in advance then served up alongside shrimp roll sliders and a tomato and burrata salad. All will be cool and ready to go when the company arrives.
Watercress soup is best prepared a day or two ahead of time. Overnight chilling allows the flavors to meld perfectly.
Stem, rinse and spin the watercress, set aside.
Sauté the chopped onion and garlic in the butter over medium heat until tender.
Add the potatoes, season with salt and pepper.
Add the chicken broth and simmer until potatoes are tender, about 10 minutes.
Chop one and a half large bunches of watercress add to the pot vegetables and simmer for 15 minutes.
Carefully puree with a hand blender. Return the pot to low heat.
Combine the egg yolks with the heavy cream.
CAREFULLY and SLOWLY add the cream/yolk mixture stirring constantly until the soup is slightly thickened.
Turn off the heat and continue to stir the soup until it begins to cool and is in no longer danger of curdling. Allow to reach room temp. Cover and refrigerate overnight and up to two days.
To serve garnish each bowl with a sprig of fresh watercress.
(Stay tuned for the shrimp roll sliders and burrata tomato salad in the next post to complete this summer menu.)
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