COOKING WITH AMBASSADORS

Belgian recipes: Cream of watercress soup

Ingredients (four people): bunch of watercress (rinsed), 1 medium-sized onion (diced), 3 small potatoes (diced), 40g butter, 1l vegetable or chicken stock, 10cl creme fraiche, 1 bay leaf (optional), nutmeg, salt and pepper.

(Source: Jana Liptáková)

Preparation: Sort the watercress and remove the stalks. Rinse watercress and mince it. Peel and thinly slice the potatoes and the onion. In a casserole dish, melt the butter and add potatoes, onion, bay leaf (optional) and salt. Deglaze with stock. Bring to a boil, cover, reduce heat and let it gently simmer for 30 minutes. Remove the bay leaf. Warm up the soup and add the watercress. Mix the soup and pour creme fraiche, nutmeg and pepper. Stir continuously until you get a homogeneous cream of watercress soup. When serving, you can add more creme fraiche for visual presentation.

The processing of personal data is subject to our Privacy Policy and the Cookie Policy. Before submitting your e-mail address, please make sure to acquaint yourself with these documents.

Theme: Cooking


Top stories

Owls indicate the spring is coming

Male owls lured by bird calls fly in to take a look at the intruder.

Long-eared owl

“By a sharp knife” cuts through the heart of injustice in Slovakia

A film inspired by the 2005 murder of student Daniel Tupý will be premiered to the Slovak public on February 21.

Director Teodor Kuhn behind the scenes of Ostrým Nožom.

The moment that changed my perception of the media

One flew over the newsprint: Images from the history of the Sme daily

Alexej Fulmek (right) and Karol Ježík in the early days of Sme.