in Soup Recipes

Watercress soup

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Ingredients for 4 servings:

  • 1 large potato(s)
  • 800 g vegetable stock
  • 200 g watercress leaves
  • 1 tsp butter
  • 80 g cream
  • 10 g butter
  • Salt and cayenne pepper
  • a little nutmeg, fresh

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Dice 1 large potato and simmer in 800 ml vegetable broth for 20-30 minutes. Pick 200 g watercress leaves and sauté in 1 teaspoon butter. Then add them to the broth, add 80 g cream, and 10 g butter, and puree. Heat briefly again. Season with salt, a pinch of cayenne pepper, and a very small amount of freshly grated nutmeg. Serve on warmed plates and garnish with cress stalks. This soup is good for the stomach and stimulates digestion.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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