Chilled Watercress Soup with Onion Cream

Preparation

1. For soup:

   Step 1

   Heat oil in heavy large saucepan over medium heat. Add onions and sauté until soft, stirring often, about 10 minutes. Add leek and sauté 5 minutes. Add vegetable broth and bring to boil. Reduce heat to low, cover, and simmer 10 minutes. Allow broth to cool uncovered 15 minutes.

   Step 2

   Place 3 cups watercress in blender. Pour half of warm broth mixture over watercress and blend until smooth.

   Step 3

   Add half and half and blend until combined. Transfer soup to bowl. Puree remaining broth mixture in blender until smooth; stir into soup in bowl. If more watercress flavor is desired, puree 1/2 cup watercress with 2 cups soup in same blender. Repeat with more watercress, if desired. Season soup to taste with salt and pepper. Cover and chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep refrigerated.)

2. For green onion cream:

   Step 4

   Whisk crème fraîche, white and pale green parts of green onions, and all remaining ingredients in small bowl. (Can be made 1 day ahead. Cover and chill.)

   Step 5

   Divide soup among 6 shallow bowls. Drizzle with green onion cream; sprinkle with sliced dark green onion tops.