Watercress Soup

For a quick and easy recipe, with a creamy body and emerald green hue, prepare this watercress soup. 

 

Here's How: Sear an onion in 3 tablespoons of butter. Then, add 6 cups water, 450g diced potatoes, and cook until the potatoes have cooked through. Turn off the heat and add 225 grams watercress and 150 grams peas, stirring until the watercress has wilted. Puree and reheat with salt and pepper pdr to taste.

 

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