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Watercress-Potato Bisque

Bright flavors like ginger, lemongrass, and watercress balance the earthiness of this vegetable bisque. Serve in delicate eggshells for a dramatic presentation.


2 Tbsp. vegetable oil
1 small Markon First Crop Yellow Onions
3 large Markon First Crop Burbank Potatoes, peeled and finely diced
2 cups fresh watercress, leaves only (reserve several small leaves for garnish)
1 tsp. fresh ginger, minced
1 tsp. kosher salt
1/4 tsp. black pepper
2-inch stalk lemongrass, cut in half
1/3 cup heavy cream
1/4 cup creme fraiche
4 eggshells with caps removed (*see food safe method below)


Heat oil in heavy-bottomed soup pot. Add onions and potatoes; cook over medium heat until they start to soften and slightly brown. Toss in the watercress, ginger, salt, pepper, and one-inch piece of lemongrass. Heat until watercress wilts, approximately two to three minutes. Deglaze with stock, scraping up flavor bits from bottom of the pot. Simmer until potatoes are fork tender (approximately ten more minutes).
Remove from heat, dispose of lemongrass piece, and puree mixture until smooth. Return to heat and add cream. Whisk until smooth. Pass bisque through strainer to create silky texture.
Fill each eggshell with equal portions of bisque. Garnish with creme fraiche, watercress leaves, and remaining lemongrass (that has been finely chopped and sauteed until crisp).
*Using a paring knife, score the eggshells two-thirds of the way up the side. Carefully insert the sharp knife tip into the scored line (creating a small hole); repeat three more times around the shell, then, again very carefully, insert the tip of the knife into one of the holes and pull up, cracking and removing the top. Remove egg contents (save for another use). Add eggshells to boiling water and cook for three to four minutes. Remove shells and drain, making sure to wipe out any remaining membrane inside. Fully dry before using.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.