Ingredients to make watercress and potato soup:
- 2 bunches of watercress
- 1 large potato, peeled and diced
- 1 large onion, peeled and chopped
- Salt
- 25 grams butter or margarine
- 600 ths. of chicken broth
- 300 ths. milk
- freshly ground black pepper
How to make watercress and potato soup:
- Wash the watercress very well, remove the tough stems, and drain.
- Melt the fat in a large saucepan, add the onion and potato and cook slowly for about 5 minutes or until they begin to soften.
- Stirring, add half of the watercress, the broth and the milk.
- Add salt and pepper and bring to a boil.
- Cover and cook over low heat for 20 minutes.
- Blend the soup to puree it or pass it through a food mill, and pour it back into the saucepan.
- Finely chop the rest of the watercress and, stirring, add to the soup.
