What are some great recipes with watercress
Recipe: cream of watercress soup
Whenever you get fresh watercress, make this creamy soup right away. The cress is picked between March and May and November and December.
Serving size: FOR 4 PEOPLE
- Wash and sort watercress, cut away coarse stems (only fine twigs and leaves are used), put a few leaves aside for decoration. Bring water to the boil in a large saucepan, season with salt. Blanch watercress in it for 1-3 minutes, drain into a sieve, rinse in cold water and drain.
- Wash, peel and dice the potatoes. Peel and dice shallots. Heat the butter in a soup pot, fry the shallots in it until golden. Add the potatoes, 600 ml stock and 150 g cream. Season with salt, pepper and nutmeg. Cover and cook over medium heat for 20-25 minutes, until the potatoes are cooked through.
- In the meantime, squeeze out the watercress lightly, cut it roughly and blend it with the rest of the chicken stock with a hand blender. Lightly whip the rest of the cream with the whisk of the hand mixer. Stir the cress puree into the soup, let it get hot and season again with salt, pepper, nutmeg and lemon juice. To serve, stir in some cream and sprinkle with a few cress leaves. The soup also tastes very good cold.
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