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
Print Recipe
Pin Recipe Instructions
- 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.
- If the soup is still too thick, dilute it with a little milk. Serve hot.
- Tip: The watercress can be replaced with parsley or chives as needed.
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