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.
The soup is good for the stomach and gets your digestion going again.
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