Here’s a simple and quick recipe for this season which I just love, watercress soup. Green and healthy, it’s one of my favorite soups as my mom often made it for me when I was little and I still adore it. 😉
>> I don’t really add the three spoons of crème fraîche like my mom does, but if you want to, feel free to add a little either in the pot or in your bowl.
Ingredients:
- 2 bunches of watercress
- 3 big potatoes (suitable for mashing or making soup)
- A pinch of sea salt
- 1 liters of water
Preparation
- Peel the potatoes (optional), wash them and cut them into small cubes.
- Wash the cress with cold water without undoing the string tying them together, then cut the leaves close to the string into a bowl. Throw away the string.
- In a large pot, add the cress leaves with a little butter or olive oil and “melt” the mixture a little.
- Pour in the water, add salt and the finely chopped potatoes.
- Leave to cook for around 15 minutes.
- Drain the cress & potatoes but save some cooking water in a bowl.
- Place the veggies in the mixer & pour half a bowl of cooking water over it.
- Mix. (You can add more cooking water to change the consistency of the velouté , depending on your personal taste. I like it quite thick and velouté but you may like it a bit more “liquid”)
- Serve with a little crème fraiche, grated cheese and / or croutons. 😉
- Bon appétit !
Pic @Peter Soubbotnik
Translation @Hanna Ikin
