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Watercress Potato Soup
Ingredients
| 1 medium | onion, finely chopped |
| 10 clove(s) | garlic, minced |
| 1 tbsp | butter |
| 8 medium | potatoes, peeled and diced |
| 1 l | water and vegetable stock cube |
| 150 g | watercress |
| 240 ml | single cream |
| salt and pepper, to taste |
Method
Preparation time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a
Sauté onion and garlic in butter. Add diced potatoes, water and stock. Cook until potatoes are soft, then let cool.
Put potatoes and broth into a blender and blend until smooth. Add puree back to pot and cook over low heat.
Add watercress and season with salt and pepper. Simmer until watercress is tender.
Add cream, stir well. Serve.
Put potatoes and broth into a blender and blend until smooth. Add puree back to pot and cook over low heat.
Add watercress and season with salt and pepper. Simmer until watercress is tender.
Add cream, stir well. Serve.
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