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
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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