Ingredients to make WATERCRESS SOUP:
- 3 bunches of watercress
- 1 bouquet of fresh chives
- 2 medium potatoes
- 1 tablespoon cornstarch
- 1 l vegetable broth or water
- 4 tablespoons cream
- 2 tablespoons cream cheese
- 3 tablespoons oil
- Salt
- White pepper
How to make WATERCRESS SOUP:
- Cut the stems to the watercress without undoing the bunches; put them inside a cauldron with plenty of water and clean them by separating the leaves from the stems that have remained.
- Keep the clean leaves in the fridge. Peel the spring onions removing the end and chop into small pieces. Peel the potatoes and cut into irregular cubes.
- In a medium saucepan, heat the oil with the spring onions and sauté for five minutes, add a little salt, add the watercress and cornstarch and stir with a spoon.
- Add the potatoes and cover with broth, letting the soup cook over medium heat for 15-20 minutes, until the potatoes are well broken up.
- Stir the soup from time to time with a spoon during cooking.
- Transfer the broth to a blender and add the cream cheese until fine, if necessary, strain through a chinos. Back in the pot, it will be tempered before serving.
- Incorporating the cream with rods and rectifying the point of salt and pepper. Serve in individual cups decorated with a handful of watercress.
