| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Campanile |
4 |
servings |
INGREDIENTS
| 1 |
bn |
Watercress. |
| 500 |
g |
Potatoes. |
| 1 |
l |
Water. |
| 2 |
tb |
Groundnut oil. |
| 20 |
cl |
Double cream; (or creme fraiche). |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Remove the roots and any dead leaves from the cress, wash it thoroughly.
Peel and wash the potatoes, cut them in four.
2 Cook the cress in an oiled saucepan over a low heat. When the leaves have
dissolved, add the water. Season. Add the potatoes, cover the pan and
simmer for 20 minutes.
3 Blend the soup in a liquidizer. Add the pot of cream, stir and serve
immediately.
Cress originated in the Middle-East, and grew wild in France as early as
the 14th century. At that time it was only used for medicinal purposes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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