Watercress Soup

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 large potato (s)
  • 800 g veetable broth
  • 200 g watercress, leaves
  • 1 teaspoon butter
  • 80 g cream
  • 10 g butter
  • Salt and cayenne pepper
  • a little nutmeg, fresh
Watercress Soup
Watercress Soup

Instructions

  1. Dice 1 large potato and simmer in 800 ml vegetable stock for 20-30 minutes. Pluck 200 g of watercress leaves and sauté in 1 teaspoon of butter. Then pour into the broth, add 80 g of cream and 10 g of butter and puree. Heat again briefly. Season with salt, a pinch of cayenne pepper and a little freshly grated nutmeg. Place on preheated plates and garnish with cress stalks.
  2. The soup is good for the stomach and gets your digestion going again.

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