Tarragon-Potato-Watercress Soup



  1. In Dutch oven cook potatoes and onion in hot butter over medium heat for 3 to 5 minutes, stirring occasionally.
  2. Add broth and simmer, covered, for 20 minutes.
  3. Stir in watercress.
  4. Return broth to simmering.
  5. Simmer, covered, for 3 to 5 minutes, until greens are tender.
  6. Remove soup from heat.
  7. Cool 15 minutes.
  8. Stir in tarragon.
  9. Puree soup using immersion blender or in batches using a blender.
  10. Stir wine into soup.
  11. Season with salt and pepper.
  12. Heat through over low heat.
  13. Top each serving with sour cream.