(source: Jana Liptáková)
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.
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.
Belgian cuisine:
Belgian endive salad with herring
Flemish beef stew cooked in beer
Pancakes Mikado
