This soup is a real childhood memory, a Proust’s madeleine… We love the original and peppered taste and its beautiful green color, and we enjoy it every time we can, in three different versions : only with potatoes, for a richer soup, only with golden turnips for a lighter version, or with a mix of both. In any case it’s delicious…
Starter for 4 people, main course for 2
Cook the peeled and cut into pieces potatoes (and/or golden turnips) 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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