Cold watercress soup

What you need:

  • 2 leeks
  • 2 large potatoes
  • 2 tablespoons butter
  • 2 bags of fresh watercress
  • 2 cloves of garlic
  • 1 l chicken stock
  • 1 piece of lime
  • table salt
  • grinded peppercorns
  • 1 1/2 dl whipped cream 38%

Cut the leeks into rings and fry them on the pan in butter. Peel the potatoes, cut them into cubes and add them to the pan. Put on the lid and let it simmer for 10 minutes.

Add the watercress and the peeled garlic cloves. Stir the ingredients until the watercress has collapsed. Add the chicken broth and simmer for 10-15 minutes. until the potatoes are quite tender.

Blend the soup, add cream and taste with lime juice, salt and pepper. Cool the soup completely before serving.

Served eg. with croutons, roasted bacon cubes or salmon roe.

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