Potato – Cress – Soup

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Soup
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 small onion (s), finely chopped
  • 1 small clove garlic, pressed
  • 1 tablespoon butter
  • 400 g potato (s), floury, finely chopped
  • 0.25 liter ¼ cream
  • 0.5 liter ½ meat broth
  • 150 g watercress
  • salt
  • Pepper, whiter
  • possibly milk as required
Potato – Cress – Soup
Potato – Cress – Soup

Instructions

  1. Sauté the onions and pressed garlic clove in the melted butter. Add the peeled and chopped potatoes and sauté briefly. Pour the cream and meat stock and cook for 15-20 minutes (until the potatoes are soft), season with salt and pepper. Add watercress to the soup. Now puree everything with a hand blender.
  2. If the soup is still too thick, dilute it with a little milk. Serve hot.
  3. Tip: The watercress can be replaced with parsley or chives as needed.

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