Elements
Watercress, a big bundle.
Potatoes, 300 g.
Butter, 25 gs.
Vegetable broth, 1/2 liter.
Milk cream 200 g.
Milk, crucial quantity.
Salt and pepper to style.
Preparation
– Wash the watercress very effectively after which reduce them into giant items.
– In a pot, warmth the butter and sauté the watercress there.
– Peel, wash and reduce the potatoes into slices.
– Add the potatoes to the sautéed watercress and regularly incorporate the broth.
– Prepare dinner over low warmth for about half-hour, stirring often.
– Take away from warmth and put by way of a processor or blender.
– Press the cooking product.
– Pressure or sift the combination and add the heavy cream.
– Prepare dinner over low warmth for a couple of extra minutes, till the specified doneness is obtained.
– Serve in deep plates.
– Beautify with some watercress leaves.
