Watercress soup

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 2 bunches watercress
• 2 2 potatoes
• 3 1 shallot
• 4 30 g butter
• 5 250 g cream
• 6 salt
• 7 pepper
• Total weight: 925 grams

Times:

Preparation	Cooking	Start to finish
25 min.	20 min.	40 min.

Step by step recipe

• 1: Cut off and discard the bottom of the 2 bunches watercress stems, then immerse the leaves in vinegar water for a few minutes.
  Drain and spin dry.
• 2: Peel and wash 2 potatoes.
  Cut into thin slices (a mandolin is ideal for this).
• 3: Prepare and chop 1 shallot.
• 4: In a large saucepan over medium heat, melt 30 g butter then add the minced shallot, salt and pepper.
  Cook for 1 minute without browning.
• 5: Add the watercress and stir...
• 6: ... then "drop in", stirring gently for a few minutes.
• 7: Add the potatoes and cook, stirring gently, for 2 or 3 minutes.
• 8: Cover with water, 1 or 2 cm higher than the vegetables.
• 9: And cook until the potatoes are tender.
• 10: Blend once.
• 11: Add 250 g cream and blend a second time.
  Check the seasoning and your watercress velouté is ready.

Remarks

If you don't want to use cream, replace it with 2 tablespoons of cornflour diluted in 2 tablespoons of cold water, which you add while mixing, with the saucepan still on the heat, until thickened.

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