Cream of watercress with drops of cream

By Gourmandie

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Rate this recipe 3.5/5 (6 Votes)

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Details

servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 15mins
Cost Budget Friendly

In a pan, melt the chopped watercress in butter and moisten with mineral water.

Add the cooked potatoes into cubes and heat for 10 minutes. Salt and pepper.

During the cooking, whisk in a bowl the cold double cream, add salt and pepper, to obtain a sort of whipped cream.

Blend the contents of the pan and adjust seasoning.

Serve in soup bowls with croutons, a dollop of whipped cream in the centre and a few drops of cream to decorate.