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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