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.
17. Mar 2014 at 0:00 | Beata Balogová