This recipe is simple, savoury and doesn’t take much time. You may select any type of watercress, they all work! Be careful: watercress leaves are fragile so use them quickly once you’ve purchased them.
Add croutons, small bits of fried black sausage, sunflower seeds, crushed hazelnuts or just some chunks of gorgonzola to add some spice to your velouté. A dash of truffle oil will be great too.
- 1 bunch of watercress (150 g)
- 1 roughly chopped onion (80 g)
- 2 garlic cloves
- 1 L of vegetable or chicken broth
- 1 potato (120 g)
- 10 g butter
- Step 1 Fry the peeled and chopped onion in the butter, then add the peeled potato cut in chunks, the salt, the pepper and cook and stir for about 5 minutes.
- Step 2 Add the broth when hot, cover, and let it cook for about 20 minutes. This part can be done in advance.
- Step 3 Then add the washed watercress. Bring to a boil and let it simmer for only 2 to 3 minutes. That way the watercress will maintain its nice green color.
- Step 4 Use your soup mixer for the velouté finish and once you have checked on the seasoning, serve immediately in a mug or a bowl. This velouté can be stored several days in the refrigerator. To maintain the savory taste, just warm up the necessary quantity at a time.