John Myers
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Two Kinds of Watercress
The perfect two kinds of watercress recipe with a picture and simple step-by-step instructions.
Watercress soup
- 5 Ta Watercress
- Olive oil
- 500 ml Chicken broth
- 1 Pc. Onion
- 2 Pc. Clove of garlic
- 250 ml Whipped cream
- Salt and pepper
- Nutmeg
- 1 tbsp Sour cream
Watercress pesto
- 2 Ta Watercress
- Sea-Salt
- Black pepper from the mill
- Olive oil
- 20 Pc. Pine nuts
- 1 Pc. Lemon
- Grated Parmesan cheese
Gluten-free bread sticks
- 227 g Greek yogurt
- 454 g Breadcrumbs gluten-free
- 2 tsp Baking powder
- Salt
- Olive oil
- Herbs of Provence
Watercress soup
- Briefly blanch the watercress in the soup. Puree with a hand blender. Stir in the crushed garlic. Sweat the onion in olive oil and stir in too. Let everything steep for about 15 minutes. Then drain through a fine sieve. Season and refine with sour cream. Beat the whipped cream until stiff.
Watercress pesto
- Finely chop the cress, also the pine nuts. Season to taste with salt and pepper. Add the lemon juice. Round off with grated Parmesan and pour on olive oil.
Gluten-free bread sticks
- Mix gluten-free flour with baking powder and salt. Then knead with yoghurt to a homogeneous mass. Shape the dough into sticks and place on a baking sheet.
- Bake at 220 degrees (top / bottom heat) for about 15 minutes.
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