22 February 2018

Watercress soup

Main courses Starters

This soup is a real childhood memory, a Proust’s madeleine… We love the original and peppered taste and its beautiful green color.


For 4 people as a starter, for 2 as a main course

  • 250g (8 oz) of watercress
  • 2 medium potatoes
    (about 250g) (8 oz)
  • 1 stock cube
  • 1 piece of butter
  • 1 onion
  • heavy cream
  • salt, pepper

Cook the peeled and cut into pieces potatoes in boiling water with the stock cube.

In a large frying pan, stir the chopped onions in butter or vegetable oil, then sweat the watercress.

When the potatoes are done, add the watercress and mix everything with a knob of butter. Salt and pepper.

Serve with a spoonful of heavy cream.

Plate: Ecume @ Bernardaud


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