Truffled Potato Bisque

Place the sunflower seeds in a small saucepan and cover with 1 inch water. Bring to a boil over high heat. Cover, reduce heat to low, and simmer until Step 3. Peel and roughly chop the onion. Peel and dice the russet potato. Mince the garlic.

Place a large pot over medium heat with 2 tsp olive oil. Add the onion and garlic and cook, stirring frequently, until the onion has softened, about 4 minutes. Transfer ⅓ cup of the onion mixture to a small bowl and set aside. To the pot, add the diced potatoes, bay leaves, 2 tsp champagne vinegar, 1 tsp salt, and 3 cups water. Bring to a boil and cook until the potatoes are tender, 15 to 20 minutes.

Drain the sunflower seeds. Add to a blender along with the reserved cooked onion mixture, herbs de Provence, 1 tbsp olive oil, and a pinch of salt and pepper. While pulsing, gradually add ⅓ cup water, until well blended. Scrape down the sides as necessary. Transfer the sunflower seed pâté to a bowl.

Set the oven to broil on high. Use a fork to remove the bay leaves from the bisque. Without rinsing the blender, transfer the bisque to the blender. Blend until smooth. Pour the potato bisque back into the large pot and simmer on low until ready to serve.

Cut the demi baguette in half, lengthwise. Toast under the broiler until lightly browned, about 1 to 2 minutes. Remove toasted baguette from the oven, spread with sunflower seed pâté, and then sprinkle each with parmesan. Return to the broiler until lightly browned in spots, about 1 to 2 minutes.

In a large bowl, whisk together the Dijon mustard, remaining champagne vinegar, 1 tsp olive oil, and a pinch of salt and pepper. Add the watercress and toss to combine. Divide the potato bisque between large bowls and top each with a pinch of watercress. Drizzle with the white truffle oil and serve with the baguettes and remaining watercress salad.