Watercress SOUP Recipe

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. Stir the soup from time to time with a spoon during cooking.
6. 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.
7. Incorporating the cream with rods and rectifying the point of salt and pepper. Serve in individual cups decorated with a handful of watercress.