Smooth watercress soup
Watercress and potatoes blended with a touch of cream.
Active time20 min
Cooking23 min
Total38 min
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Ingredients
- 300 g watercress
- 250 g potatoes
- 80 ml pouring cream
- 700 ml vegetable stock
Preparation
Peel the potatoes and cut them into small cubes. Remove the tough stalks from the watercress and wash the leaves thoroughly.
300 g watercress250 g potatoes- knife
- colander
Put the potatoes and stock in a saucepan. Simmer for 20 minutes, until tender. Add the watercress and cook for 3 minutes.
700 ml vegetable stock- saucepan
- spoon
Stir in the cream and blend until smooth; serve hot.
80 ml pouring cream- hand blender
- saucepan
Allergens
- Celery
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration